Ingredients

• 2  egg whites, lightly beaten
• 2  Tbsp. olive oil
• 1  Tbsp. milk
• 2  tsp. chili powder
• 2  lb. uncooked ground turkey breast or ground turkey
• 1/3  cup finely chopped onion
• 1/4  cup fine dry bread crumbs
• 2  jalapeno peppers, seeded and minced*
• 1  Tbsp. chopped fresh cilantro
• 1  14- to 16-oz. pkg. dried multigrain, whole wheat or regular spaghetti
• 2  3-oz. pkgs. cream cheese
• 2  cups milk
•   Salt (optional)
• 4  oz. Gouda cheese, shredded
•   Fresh cilantro

Directions

1. Heat oven to 375 degrees F. In bowl stir together egg whites, oil, milk, chili powder, 1 tsp. black pepper, and 1/2 tsp. salt.

2. In large bowl combine turkey, onion, bread crumbs, jalapenos, and chopped cilantro. Fold egg white mixture into turkey mixture; mix well. Shape turkey mixture in 1-1/2-inch balls. Place on a foil-lined 15x10x1-inch baking pan. Bake 20 minutes or until no longer pink (170 degrees F).

3. Meanwhile, cook spaghetti, with 1 tablespoon salt added to water, according to package directions. Drain; keep warm.

4. In same pan used for pasta melt cream cheese over low heat. Add milk. Cook, stirring, until bubbly. Return spaghetti to pan; toss to coat with cream cheese mixture.

5. Serve spaghetti with meatballs, cheese, and cilantro. Makes 8 servings.

*When working with hot peppers, wear plastic gloves. If peppers touch bare skin, wash immediately with soap and water.