Classic Spaghetti and Meatballs

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By: Jodie Shield, RD

As promised, here is my family’s favorite spaghetti and meat ball recipe.  To lower the fat content, use ground turkey for the meatballs – make sure it’s ground turkey breast because it’s much leaner then ground turkey which could include dark meat and the skin.  Also the egg whites are fat and cholesterol-free and work great for binding the meatballs together.  The whole wheat pasta adds fiber.  Feel free to toss some veggies into the sauce such as shredded zucchini or chopped bell peppers.

Recipe Make-Over Results

• 1 1/2 pounds ground turkey breast
• 2 egg whites
• 1/4 cup water
• 1/2 teaspoon dried basil
• 1/4 teaspoon black pepper
• 1/2 cup bread crumbs
• 8 ounces whole wheat spaghetti
• 1 15-ounce jar of your your favorite spaghetti sauce

Directions:

1. Preheat the oven to 375 degrees F.  In a large bowl, combine the ground turkey, egg whites, water, basil, black pepper, and bread crumbs.  Shape into about 30 one-inch balls.  Then place the meatballs on foil-lined baking sheets, and bake for about 20 minutes.  (The foil is for easy cleanup!)
2. To make the spaghetti, boil the noodles in a large pot according to the package directions.  Heat the spaghetti sauce in a large saucepan on top of the stove.  Drain the spaghetti, and top with the sauce and meatballs.

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