6WBMO Spaghetti and Meatballs

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 310.0
  • Total Fat: 3.4 g
  • Cholesterol: 36.6 mg
  • Sodium: 1,224.7 mg
  • Total Carbs: 51.5 g
  • Dietary Fiber: 8.1 g
  • Protein: 22.5 g

View full nutritional breakdown of 6WBMO Spaghetti and Meatballs calories by ingredient
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Each serving of this recipe makes 2oz protien, 1/2 cup carb and freebie veggies Each serving of this recipe makes 2oz protien, 1/2 cup carb and freebie veggies
Number of Servings: 8


    Sauce (this sauce is made with all freebie veggies so you can have as much as you want)
    4 cans 14 ½ oz NSA Delmonte Diced Tomatoes (no salt added, and no sugar added)
    2 cans 6 oz tomato paste (ingredients only has tomato)
    1 cup water
    2 cloves minced garlic
    1tsp oregano
    1tsp basil
    2 8oz packages sliced mushrooms
    3 or 4 different colored bell peppers, cut in strips
    1 large zucchini or 2 small ones – diced 1 inch chunks
    1 large summer squash or 2 small ones – diced 1 inch chunks

    In a large pot, combine sauce ingredients and cook on medium heat covered until all veggies are soft, stirring occasionally

    1 lbs rice pasta – comes in shapes of spaghetti, elbows, penne, and spirals (ingredients should say; brown rice and water, NOT rice flour. We cannot have flour of any kind.)

    In a pasta pot, boil the pasta in water until soft, then drain.

    1 ½ lb extra lean ground turkey breast
    1 Tbsp garlic powder
    1 Tbsp onion Powder

    Mix meatball ingredients together, make into ½ oz sized meatballs and place on a cookie sheet. Bake at 350 for about 10 mins.


Place 8 containers on the counter. Using a ½ cup measuring cup, put one scoop of pasta per container. Divide up the sauce equally into each container. (since the sauce is made with all freebie items you can have as much sauce per container, as you want) Weigh 2oz worth of meatballs (approx 5 meatballs), into each container. Eat now or refrigerate for later. For a hardy appetite, serve with a salad.

Number of Servings: 8

Recipe submitted by SparkPeople user MRSLAYTHE.

TAGS:  Poultry |

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