Spaghetti & Turkey Meatballs

Meatballs are often a family-friendly favorite, and this is a leaner version of the classic dish. You could substitute rosemary for the sage and spoon the meatballs onto rolls for delicious hero sandwiches.

 

Ingredients

·         1 pound skinless, boneless turkey breast, cut into large chunks

·         2 teaspoons olive oil

·         1 medium onion, finely chopped

·         3 cloves garlic, minced

·         1 slice (1 ounce) oatmeal or whole-wheat sandwich bread, crumbled

·         1/4 cup fat-free or low-fat (1%) milk

·         1/4 cup grated Parmesan cheese

·         3/4 teaspoon salt

·         1/4 teaspoon rubbed sage

·         1 can (28 ounces) crushed tomatoes

·         1/2 teaspoon fennel seeds

·         10 ounces spaghetti

 

Directions

1. In a food processor, coarsely grind the turkey.

2. In a large nonstick skillet, heat the oil over medium heat. Add the onion and garlic, and cook until the onion is soft, about 7 minutes. Transfer the onion to a large bowl. (Set the skillet aside.)

3. Add the crumbled bread and milk to the onion, and stir to moisten. Add the turkey, Parmesan, 1/2 teaspoon of the salt, and the sage. Mix well to combine, then shape into 20 meatballs.

4. In the same skillet the onion cooked in, combine the remaining 1/4 teaspoon salt, the tomatoes, and fennel seeds. Bring to a boil over medium heat. Add the meatballs, cover, and cook until the meatballs are cooked through and the sauce is flavorful, about 10 minutes.

5. Meanwhile, in a large pot of boiling water, cook the pasta according to package directions. Drain and transfer to a large bowl. Add the meatballs and sauce, tossing to combine.

Makes 4 servings.

Nutrition per serving: 560 calories, 7g total fat (2g saturated), 75mg cholesterol, 7g dietary fiber, 79g carbohydrate, 45g protein, 900mg sodium.