Spaghetti and Turkey Meatballs in Tomato Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Resistant starch: 2 grams Ingredients:
1 pound ground lean turkey meat |
3/4 cup finely grated parmigiano-reggiano cheese, divided |
1/4 cup chopped parsley, plus more for garnish |
1/4 cup fresh whole-wheat breadcrumbs (from 1 slice whole-wheat bread) |
1 egg, beaten |
3/4 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
1 tablespoon olive oil |
1 small onion, minced (1 cup) |
2 cloves minced garlic |
1 (26-ounce) can low-sodium crushed tomatoes |
1 cup canned pinto beans, rinsed and drained |
1/2 pound whole-wheat spaghetti, cooked according to package directions and kept warm |
Directions:
1. Combine turkey, 1/2 cup cheese, parsley, breadcrumbs, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, and form into 15 meatballs. Place meatballs on a plate and reserve.
2. Heat oil in a large saucepan over medium-high heat. Add onion and cook until soft, 5 minutes. Add garlic, and cook an additional 2 minutes.
3. Add tomatoes, beans, and remaining salt and pepper; bring to a boil.
4. Add meatballs; return to a boil. Reduce heat and simmer on low heat until meatballs are cooked through and sauce has thickened, 15 minutes.
5. Divide spaghetti among 5 bowls, then divide meatballs and sauce among bowls. Garnish with additional parsley and remaining 1/4 cup cheese.
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