Spaghetti with Fresh Tomato Sauce and Meatballs

Total Time
28 min
8 min
20 min
Wondering why there’s cornmeal in these meatballs? Like bread crumbs, it keeps your meatballs together, and absorbs liquid to make them light and tender.

uncooked whole wheat pasta

8 oz, spaghetti variety

uncooked extra lean ground turkey breast

1 pound(s)

egg white(s)

1 large

uncooked unenriched white cornmeal

1 Tbsp

dried oregano

1 tsp

table salt

½ tsp


¼ tsp

olive oil

1 Tbsp

garlic clove(s)

2 medium clove(s)

plum tomato(es)

8 medium, chopped

dried basil

1 tsp

red pepper flakes


shredded parmesan cheese

tsp, (optional)


  1. Cook the spaghetti according to the package directions, omitting the salt if desired. Drain and keep warm.
  2. Meanwhile, mix together the turkey, egg white, cornmeal, oregano, 1⁄4 teaspoon of the salt and the sugar in a large bowl. With damp hands, shape the mixture into 24 meatballs.
  3. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Cook the meatballs, in batches, turning often, until browned, about 4 minutes. Transfer to a plate.
  4. To make the sauce, wipe out the skillet and set over medium-high heat. Add the remaining 1 teaspoon oil and the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds. Add the tomatoes, basil, the remaining 1⁄4 teaspoon salt, and the red pepper flakes; cook, stirring frequently, until the tomatoes are softened, about 5 minutes. Return the meatballs to the skillet and simmer, covered, until cooked through, about 5 minutes longer.
  5. Divide the pasta evenly among 4 large bowls and top with the meatballs and sauce. Sprinkle with Parmesan, if using. Yields 1 cup spaghetti, 6 meatballs, and 1 cup sauce without Parmesan per serving.
If you don’t have cornmeal, you can substitute 1 tablespoon plain dried bread crumbs.

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