CLASSIC SPAGHETTI & MEATBALLS
1 tlbsp olive oil
2 onions, finely chopped
4 garlic cloves, minced
1 lb ground skinless turkey breast
1/2 lb lean ground pork (10% or less fat)
1/2 cup italian seasoned dried bread crumbs
1/4 cup grated parmesan cheese
1 large egg
2 egg whites
1/4 cup fat free milk
2 tspoon worcestershire sauce
3/4 tspoon salt
1/4 tspoon freshly ground pepper
1 28 oz can crushed tomatoes
2 tlbsp chopped fresh oregano or 2 tspoon dried (i used dried parsley instead)
1 lb spaghetti (i use this angel hair)
1 oz shaved parmesan cheese (i used more grated)
1. preheat oven to 350. spray a 10x15 in pan with nonstick spray, set aside
2. in a large nonstick skillet over med-high heat, heat the oil; add in onions and garlic. cook, stiring occasionally until golden, 7-10 mins.
3. in large bowl, combine the turkey, pork, bread crumbs, parm cheese, egg & egg whites, milk, worcestershire sauce, salt, pepper, and 1/2 the cooked onions and garlic. shape into 20 balls and place in a single layer without touching each other and place on the pan. bake until lightly browned, about 20 minutes. (i cooked mine for 30-35 mins the 2 times ive cooked this)
4. in a large saucepan, bring the tomatoes and remaining 1/2 cooked onions and garlic to a boil; add the meatballs. reduce the heat and simmer, covered, until the meatballs are cooked through, about 18-20 minutes. stir in the oregano.
5. meanwhile, cook the spaghetti according to the package directions; drain. toss the spaghetti with meatballs and sauce in a large serving bowl and serve topped with the parm cheese.
serving size: 1 cup spaghetti & sauce w/ 2 meatballs (10 servings)
369 cals; 6g fat; 28g fiber- 7 points
im 1/2 italian so believe me when i say... these meatballs are just as good as beef ones! my gramaw makes her meatballs w/ beef and pork so maybe thats why i like these so much. it serves 10 but mike eats about 2 servings so we get about 3 meals each out of this. you should definitely try this one :) let me know if you do and if you like it!
xxoo
