Spaghetti and Turkey Meatballs
- 1 tablespoon extra-virgin olive oil
- 5 cloves garlic (4 smashed, 1 minced)
- 1 28 -ounce can plum tomatoes, crushed by hand
- 1/2 cup fresh basil leaves
- 1 small piece parmesan rind (optional)
- Kosher salt and freshly ground pepper
- 3/4 pound 93% lean ground turkey
- 1/2 cup chopped fresh parsley, plus more for topping
- 1 slice stale whole-wheat bread, crust trimmed, bread chopped
- 1/4 cup part-skim ricotta cheese
- 2 tablespoons grated parmesan cheese, plus more for topping
- 1 large egg white, lightly beaten
- 12 ounces whole-wheat spaghetti
Heat the olive oil in a large saucepan over medium heat. Add the smashed garlic and cook 1 minute. Add the tomatoes with their juice, 2 cups water, 1/4cup basil, the parmesan rind, if using, and salt and pepper to taste. Bring to a boil, then reduce the heat and simmer until thickened, about 8 minutes. Discard the parmesan rind, if used.
Chop the remaining 1/4cup basil, then mix with the turkey, parsley, bread, ricotta, parmesan, egg white, minced garlic, 1/2 teaspoon salt, and pepper to taste in a bowl using your hands. Form into 4 large or 12 small meatballs; add to the sauce and simmer, turning, until cooked through, 6 minutes for small meatballs and 12 minutes for large.
Meanwhile, cook the spaghetti in a large pot of salted boiling water as the label directs. Drain and return to the pot. Toss with some of the sauce, then divide among bowls. Top the spaghetti with the meatballs, the remaining sauce and more parsley and parmesan.
Per serving: Calories 547; Fat 9 g (Saturated 2 g); Cholesterol 46 mg; Sodium 938 mg; Carbohydrate 81 g; Fiber 15 g; Protein 41 g
Photograph by Antonis Achilleos
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