-
-
-
On Newsstands Now!
Check out the May 2012 issue: raw stories, shocking confessions, candid advice about motherhood—and more!
-
Spaghetti with Turkey Meatballs & Quick Tomato Sauce
Not your typical spaghetti and meatballs, this one is made from whole-wheat pasta and uses wheat germ and grated carrot in the turkey meatballs.
Loading ...April 8th, 2012
Recipe Developed by Paula Bowman
Servings
4Prep Time
10 minutesCook Time
20 minutesIngredients
Directions
Set a large pot of salted water over high heat and bring to a boil.
Meanwhile, place mushrooms and oregano in the small bowl of a food processor and pulse until finely chopped. Transfer to a large bowl and add turkey, wheat germ, grated carrot and salt. Blend well with hands or a wooden spoon until mixed. Form turkey mixture into 12 balls, each about the size of a walnut.
Heat a large non-stick skillet over medium-high heat and add olive oil. Transfer meatballs to pan and cook, turning often until golden brown, about 5 minutes. Remove meatballs from pan and set aside. Return pan to medium heat, add garlic and cook, stirring often until fragrant but not browned, about 30 seconds then stir in tomatoes and bay leaf. Return meatballs to sauce, cover pan slightly and simmer meatballs, turning occasionally until cooked through and sauce is thickened, about 15 minutes. Remove bay leaf before serving.
Meanwhile, add spaghetti to boiling water and cook according to package instructions. Drain pasta and serve divided among 4 plates with 3 meatballs and tomato sauce per plate. Garnish with Parmesan cheese, if desired.
Nutrients Per Serving
Nutrients per 12 oz portion (without optional Parmesan garnish): Calories: 356, Total Fat: 6g, Sat. Fat: 1 g, Omega-3s: ~123 mg, Omega-6s: ~1279mg, Carbs: 55g, Fiber: 3g, Sugars: 5g, Protein: 25g, Sodium: 82 mg, Cholesterol: 35mg
Copyright © 2012 St. Joseph Media. All Rights Reserved.