Turkey and Beef Meatballs With Whole-Wheat Spaghetti
Download recipes cards: 4" x 6"
(289 KB) | 8.5" x 11" (406 KB)
Ingredients
- 8 ounces dry whole-wheat spaghetti
- 2 cups Super Quick Chunky Tomato Sauce
- 1 tablespoon chopped fresh basil
- 4 teaspoons grated parmesan cheese
Turkey Meatballs
- 6 ounces 99 percent lean ground turkey
- ¼ cup whole-wheat breadcrumbs
- 2 tablespoons fat-free evaporated milk
- 1 tablespoon grated parmesan cheese
- ½ tablespoon chopped fresh chives
- ½ tablespoon chopped fresh parsley
Beef Meatballs
- 6 ounces 93 percent lean ground beef
- ¼ cup whole-wheat breadcrumbs
- 2 tablespoons, fat-free evaporated milk
- 1 tablespoon grated parmesan cheese
- ½ tablespoon chopped fresh chives
- ½ tablespoon chopped fresh parsley
Directions
- Preheat oven to 400ºF.
- In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.
- Add pasta, and cook according to package directions. Drain.
- Meanwhile, combine ingredients for the turkey and beef meatballs in separate bowls, and mix well. Measure 1½ tablespoons of turkey mixture and roll in hand to form a ball; then place the meatball on a nonstick baking sheet. Repeat, and follow same instruction for beef mixture, until eight turkey and eight beef meatballs are made.
- Bake meatballs on a nonstick baking sheet for 10 minutes (to a minimal internal temperature of 165°F).
- Warm sauce, if necessary.
- Serve four meatballs, ¾ cup hot pasta, ½ cup sauce, 1 teaspoon cheese, and a pinch of basil per portion.
Yield: 4 servings
Serving Size: 4 meatballs, ¾ cups pasta, ½ cup sauce, 1 teaspoon cheese, pinch of basil
Calories 299
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 41 mg
Sodium 277 mg
Total Fiber 5 g
Protein 28 g
Carbohydrates 37 g
Potassium 194 mg
Recipe Source: Keep the Beat™ Recipes: Deliciously Healthy Family Meals
(8.7 MB)
