Italian Turkey Meatballs and Pasta

1 lb of 99% fat free ground turkey
1 (or 2) tsp of worcestershire sauce
salt and pepper to taste
1 tsp of basil
2 pieces of finely chopped sun-dried tomato (which is optional)
1/2 cup of bread crumbs
1/2 cup grated parmesan cheese
1/2 cup of finely chopped onion
1 clove finely chopped/crushed garlic
2 cups prego spaghetti sauce
pasta - whole wheat elbows

Makes about 20 meatballs. Serving size is about 5 meatballs.

Mix all ingredients together in a mixing bowl, except for 1/4 cup of the parmesan (you'll use the other 1/4 for the top). Of course, don't mix the spaghetti sauce and pasta in a mixing bowl. The sun dried tomatoes are optional. Shape into about 20 meatballs 1 /12 inches in diameter. Place meatballs in a medium heated pan and lightly brown all around. Keep turning to prevent overbrowning. I like to just move the pan back and forth constantly. When lightly browned, place in a glass baking pan and add the spaghetti or marinara sauce over top. Sprinkle the other 1/4 cup of parmesan cheese over the top (or low fat mozzarella). Bake at 350 for 15-20 minutes to ensure they're done all the way. Make pasta per box directions. Great for dinner or taking lunch to work! Good source of fiber and protein!

Number of Servings: 4

Recipe submitted by SparkPeople user JFORTN03.