Spaghetti and Meatballs
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 452.3
- Total Fat: 11.5 g
- Cholesterol: 91.9 mg
- Sodium: 1,199.6 mg
- Total Carbs: 59.1 g
- Dietary Fiber: 8.3 g
- Protein: 31.5 g
View full nutritional breakdown of Spaghetti and Meatballs calories by ingredient
Introduction
From Everyday Food. From Everyday Food.Number of Servings: 6
Ingredients
-
2 Shallot minced
2 clove garlic minced
4 teaspoons Italian seasoning
1/4 cup grated Parmesan cheese, plus more for serving (optional)
1/4 cup plain dried breadcrumbs
1 large egg
Coarse salt and ground pepper
1 pound ground turkey
1 tablespoon olive oil
1 medium carrot, grated
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
12 ounces spaghetti
Directions
1. Heat broiler with rack 4 inches from heat source. In a medium bowl, mix 1 tbsp shallot, 1 minced garlic, 2 teaspoons Italian seasoning, Parmesan, breadcrumbs, egg, 1 teaspoon coarse salt, and 1/2 teaspoon pepper until combined. Add ground turkey; mix gently until combined - DO NOT OVER MIX. With moistened hands, form turkey mixture into 16 balls (each equal to 2 level tablespoons). Place on a rimmed baking sheet, and broil until lightly browned, 10 to 12 minutes.
2. Bring a large pot of salted water to a boil. Heat oil in a large saucepan over medium. Add carrot, minced garlic, remaining shallot and remaining 2 teaspoons Italian seasoning; season with salt and pepper. Cook until vegetables are tender, 3 to 4 minutes. Add crushed tomatoes and tomato sauce; bring to a boil. Reduce to a simmer, and add meatballs. Cook, stirring occasionally, until sauce has thickened, 20 to 25 minutes.
3. Ten minutes before meatballs are cooked, add pasta to boiling water; cook until al dente, according to package instructions. Drain and return to pot. Add meatballs and tomato sauce to pasta; toss to combine. Serve, with additional Parmesan if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user RAEGANLADY.
2. Bring a large pot of salted water to a boil. Heat oil in a large saucepan over medium. Add carrot, minced garlic, remaining shallot and remaining 2 teaspoons Italian seasoning; season with salt and pepper. Cook until vegetables are tender, 3 to 4 minutes. Add crushed tomatoes and tomato sauce; bring to a boil. Reduce to a simmer, and add meatballs. Cook, stirring occasionally, until sauce has thickened, 20 to 25 minutes.
3. Ten minutes before meatballs are cooked, add pasta to boiling water; cook until al dente, according to package instructions. Drain and return to pot. Add meatballs and tomato sauce to pasta; toss to combine. Serve, with additional Parmesan if desired.
Number of Servings: 6
Recipe submitted by SparkPeople user RAEGANLADY.