Spaghetti with Turkey Meatballs
- In a medium mixing bowl combine egg, milk, bread crumbs, 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, and pepper. Add ground raw turkey; mix well. With moistened hands, shape turkey mixture into twenty-four 1-inch meatballs. Place the meatballs in a greased 13x9x2-inch baking pan. Bake in a 375 degree F oven for 20 minutes or until cooked through (165 degree F); drain fat.
- For sauce, in a Dutch oven cook onion, green pepper, carrot, and celery in hot oil until tender. Stir in fresh or undrained canned tomatoes, tomato paste, 2 teaspoons Italian seasoning, sugar, salt, and garlic powder. Bring to boiling; add meatballs. Reduce heat; cover and simmer for 30 minutes. If necessary, uncover and simmer for 10 to 15 minutes more or until sauce is desired consistency, stirring occasionally.
- Meanwhile, cook pasta according to package directions. Drain.
- Arrange pasta on individual plates or a large platter. Spoon the meatballs and sauce over pasta. Makes 6 main-dish servings.
From the Test Kitchen
Prepare and bake meatballs. Transfer to airtight container. Chill up to 24 hours. Or, seal, label, and freeze up to 1 month.
Nutrition Facts (Spaghetti with Turkey Meatballs)
- Per serving:
- 442 kcal ,
- 11 g fat
- (2 g sat. fat ,
- 64 mg chol. ,
- 686 mg sodium ,
- 65 g carb. ,
- 22 g pro.