Spaghetti with Turkey-Veggie Meatballs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For younger tots try serving with a whole-grain pasta that's easy to pick up, such as penne, rigatoni, or fusilli. Ingredients:
1 large egg white |
1/4 teaspoon salt |
1/4 teaspoon pepper |
2 garlic cloves, minced |
1 1/2 pounds ground turkey |
1/2 cup dry breadcrumbs |
1/2 cup (2 ounces) finely shredded parmesan cheese |
1/3 cup finely chopped green onions |
1/4 cup coarsely shredded carrot |
1/4 cup coarsely shredded zucchini |
1/4 cup chopped fresh parsley |
cooking spray |
1 (24-ounce) jar tomato-basil pasta sauce (such as classico) |
6 cups cooked multigrain or whole-wheat spaghetti (about 7 ounces uncooked) |
Directions:
1. Preheat oven to 400°.
2. Combine egg white and next 3 ingredients in a large bowl, stirring with a whisk. Add turkey and next 6 ingredients; combine using hands. With moist hands, shape mixture into 32 (1 1/2-inch) balls. Place meatballs on a broiler pan coated with cooking spray. Bake at 400° for 15 minutes or until done.
3. Heat pasta sauce in a large saucepan over medium heat until hot. Add meatballs, stirring to coat. Serve meatballs and sauce over pasta.
4. For baby: Crumble a meatball. Cut a spoonful of spaghetti into small pieces. Combine the meatball crumbles, spaghetti, and 1 to 2 tablespoons of sauce in a small bowl.
5. Kitchen Tip: Use a small ice-cream scoop to divide the meat mixture for perfectly portioned meatballs.
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