Spaghetti And Meatballs
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Spaghetti And Meatballs calories by ingredient
Introduction
So healthy and delicious!! Each portion is very filling and still low fat & low sodium. My family absolutely loves this recipe! So healthy and delicious!! Each portion is very filling and still low fat & low sodium. My family absolutely loves this recipe!Number of Servings: 5
Ingredients
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1 Egg
1 Egg white
1/3 c. non fat milk
3 tsp. minced garlic
1/2 tsp. oregano
1 tsp. basil
1/4 tsp. pepper
1/4 tsp. garlic powder
20 low salt saltine crackers, crushed
1/2 cup + 1 T. parmesan, divided
20 oz. 99% lean ground turkey breast
10 oz. Ronzoni Smart Taste thin spaghetti
1 Jar (23.5 oz) of Francesco Rinaldi no salt added spaghetti sauce Traditional Flavor
Directions
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.