Spaghetti And Meatballs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 Egg1 Egg white1/3 c. non fat milk3 tsp. minced garlic1/2 tsp. oregano1 tsp. basil1/4 tsp. pepper1/4 tsp. garlic powder20 low salt saltine crackers, crushed1/2 cup + 1 T. parmesan, divided20 oz. 99% lean ground turkey breast10 oz. Ronzoni Smart Taste thin spaghetti1 Jar (23.5 oz) of Francesco Rinaldi no salt added spaghetti sauce Traditional Flavor
Preheat oven to 400 degrees. Place foil on a jelly roll size cookie sheet. Spray with non stick cooking spray.
In a large bowl combine the egg, egg white, milk, garlic, oregano, basil, pepper and garlic powder. Mix well and then add crushed cracker crumbs mixing well. Let sit for 5 minutes to absorb.
Next add 1/4 cup parmesan and the ground turkey meat. Mix very well with large spoon or hands.
Make 2" meatballs and place on cookie sheet. Should be about 20 total meatballs.
Bake in 400 degree oven for 20 minutes or until no pink remains.
While meatballs are baking, heat water in a large sauce pan. Add dry Ronzoni spaghetti. Stir often to keep from sticking together. Cook 8-10 minutes or to desired tenderness. Drain.
In another large sauce pan, add the spaghetti sauce. When meatballs are baked, add to sauce. Heat over medium heat just until sauce is heated through and meatballs are coated well.
Divide the cooked spaghetti into 5 equal portions on 5 large plates. Place 4 meatballs coated in sauce on each portion. Sprinkle 1 T. parmesan on each.
Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user 7777BEV.
In a large bowl combine the egg, egg white, milk, garlic, oregano, basil, pepper and garlic powder. Mix well and then add crushed cracker crumbs mixing well. Let sit for 5 minutes to absorb.
Next add 1/4 cup parmesan and the ground turkey meat. Mix very well with large spoon or hands.
Make 2" meatballs and place on cookie sheet. Should be about 20 total meatballs.
Bake in 400 degree oven for 20 minutes or until no pink remains.
While meatballs are baking, heat water in a large sauce pan. Add dry Ronzoni spaghetti. Stir often to keep from sticking together. Cook 8-10 minutes or to desired tenderness. Drain.
In another large sauce pan, add the spaghetti sauce. When meatballs are baked, add to sauce. Heat over medium heat just until sauce is heated through and meatballs are coated well.
Divide the cooked spaghetti into 5 equal portions on 5 large plates. Place 4 meatballs coated in sauce on each portion. Sprinkle 1 T. parmesan on each.
Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user 7777BEV.
Nutritional Info Amount Per Serving
- Calories: 461.7
- Total Fat: 8.0 g
- Cholesterol: 116.8 mg
- Sodium: 224.4 mg
- Total Carbs: 66.3 g
- Dietary Fiber: 8.1 g
- Protein: 41.2 g
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