Linguine with Turkey Meatballs and quick sauce

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 509.3
  • Total Fat: 18.3 g
  • Cholesterol: 27.6 mg
  • Sodium: 906.6 mg
  • Total Carbs: 50.3 g
  • Dietary Fiber: 9.8 g
  • Protein: 26.7 g

View full nutritional breakdown of Linguine with Turkey Meatballs and quick sauce calories by ingredient
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This is a Giada recipe (from Everyday Pasta), slightly tweaked to lower fat and calories. This is a Giada recipe (from Everyday Pasta), slightly tweaked to lower fat and calories.
Number of Servings: 8


    3 tbs olive oil
    2oz pancetta, diced
    1/2 yellow onion
    1lb ground turkey meat (we used extra lean)
    1/2 cup parmesan or romano cheese
    1/4c fresh flat-leaf parsley
    1/4c plain bread crumbs
    1/4c sun dried tomatoes
    1/2c egg beaters
    3/4tsp salt
    3/4 tsp black pepper

    1lb whole grain linguine

    1/4c olive oil
    1 28-oz can San Marzano tomatoes, cut up
    2 whole cloves garlic, peeled
    1/4c fresh flat leaf parsely
    1/2tsp salt
    1/2tsp black pepper
    1/3c finely chopped fresh basil


1. Preheat the over to 450F.
2. Heat 3tbs olive oil over medium heat
3. Add pancetta and cook for 2min
4. Add onion and cook until pancetta is crisp and onion is tender, approx. 4min
5. Remove from heat and let cool.
6. In a large bowl, combine the pancetta and onion mixture with the remaining meatball ingrediants and stire.
7. Form into 2in balls, using about 2tbs of mixture each
8. Place on a foil-lined and greased baking dish and bake for 20min

Cook pasta 8-10 minutes. Drain and reserve about 1c of the pasta water.

1. In a medium saucepan, warm 1/4c olive oil over medium heat
2. Add tomatoes, garlic cloves, parsley, salt and pepper
3. Cook for 10 minutes
4. Discard the garlic cloves

Add the cooked meatballs and pasta to the sauce, tossing to coat. Add pasta water, if extra moisture is needed, 1/4c at a time. Garnish with basil and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user ELFITZPA.

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