Turkey meatballs with spaghetti
7 - 9
PersonalPoints™ per serving
We used lean ground turkey instead of beef to make the meatballs for this classic Italian dish. If you want to lighten up the recipe even more, swap in spiralized zucchini for the spaghetti. You can spiralize your own squash or buy it already prepped as zucchini noodles in the produce department of your supermarket. You'll also find spiralized carrots, beets and other vegetables which are great for this dish, too.
Uncooked extra lean ground turkey breast
1 small clove(s), minced
Dried plain breadcrumbs
Canned tomato sauce
- Preheat oven to 375ºF.
- Combine turkey, egg whites, bread crumbs, poultry seasoning, garlic, and salt in a medium bowl. Shape about 1/4 cup each of turkey mixture into balls; arrange on a cookie sheet coated with cooking spray. Bake until turkey is no longer pink inside, about 20 minutes.
- Meanwhile, cook spaghetti according to manufacturer's directions, excluding oil and salt; drain. Combine cooked spaghetti with sauce and warm over medium heat. Remove from heat, add meatballs and toss to coat.
- Serving size: 3/4 heaping cup of spaghetti and 2 meatballs