Whole Wheat Spaghetti With Turkey Meatballs
uncooked extra lean ground turkey breast
garlic herb seasoning
2 tsp, or Italian seasoning (preferably salt-free)
canned diced tomatoes
14 oz, with green pepper, celery and onion
canned tomato paste
fat-free reduced sodium chicken broth
uncooked whole-wheat spaghetti
¼ cup(s), fresh, chopped
- Combine turkey breast and Italian or garlic herb seasoning in a bowl; mix well to combine. Shape mixture into 16 meatballs (about 2 tablespoons each).
- Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. When pan is hot, add meatballs and sauté until browned on all sides, turning frequently, about 5 minutes. Add diced tomatoes, tomato paste, chicken broth and oregano; mix well. Bring to a simmer, reduce heat to medium-low and simmer until meatballs are cooked through and sauce reduces slightly, about 10 minutes.
- Meanwhile, cook spaghetti according to package directions without oil. Drain, cover to keep warm and set aside.
- Remove meatball mixture from heat and stir in basil. Spoon meatballs and sauce over spaghetti to serve. Yields about 1 1/3 cups of spaghetti, 4 meatballs and 1/2 cup of sauce per serving.