Spicy spaghetti with turkey meatballs is a tasty version of an old favorite.
This quick version tops the pasta with tangy, fresh tomato sauce and light, flavorful turkey meatballs.
SPICY SPAGHETTI WITH TURKEY
6 ounces lean ground turkey
3/4 cup (3 ounces) finely ground walnuts
1/4 cup fine, dry bread crumbs
2 tablespoons low-cholesterol egg substitute
2 teaspoons dried basil or oregano
1/4 teaspoon salt
1/4 teaspoon pepper
Nonstick cooking spray
1 onion, chopped
2 cloves garlic, minced
2 14 1/2-ounce cans diced, peeled tomatoes, no-salt added
1/4 cup tomato paste
1 teaspoon Italian seasoning
12 ounces spaghetti
Grated fat-free Parmesan cheese, if desired
To make the meatballs, in a large bowl combine the turkey, walnuts, bread crumbs, egg substitute, basil, salt and pepper. Mix thoroughly and shape into meatballs about 1 1/2 inches in diameter. You will have about 12.
Coat a large skillet or Dutch oven, preferably nonstick, with nonstick cooking spray and place over moderate heat. Add the meatballs and brown them lightly on all sides. Add the onion and garlic and continue to cook, stirring frequently, for about 5 minutes. Add the tomatoes, tomato paste and Italian seasoning; bring to a boil.
Reduce the heat, then cover the pan and simmer about 20 minutes. Season with additional salt and pepper to taste, if desired.
Cook the spaghetti in a large pot of boiling water until done. Drain well in a colander, transfer to a serving bowl and top with the tomato sauce and meatballs. Pass Parmesan cheese at the table, if desired. Makes 4 servings.
Nutrition facts per serving: 620 calories, 19 grams fat, 2 grams saturated fat, 25 milligrams cholesterol, 450 milligrams sodium, 82 grams total carbohydrates, 6 grams dietary fiber, 29 grams protein. Percentage of calories from fat: 27 percent.
Recipe from: California Walnuts