Nutrition Facts| Serving Size | ½ of recipe | | Calories | 445 | | Total Fat | 13 g | | Saturated Fat | 4 g | | Sodium | 863 mg | | Total Carbohydrate | 53 g | | Dietary Fiber | 3.5 g | | Protein | 29 g |
Ingredients and Preparation| Ingredients | Measures |
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| Spaghetti | 4 ounces | | Ground turkey | 4 ounces | | Italian-style turkey or chicken sausage, casings removed if possible | 4 ounces | | Egg white | 1 | | Grated Parmesan cheese | 2 + 1 tablespoons | | Flat-leaf parsley, chopped | 2 + 1 tablespoons | | Garlic cloves, minced | 1 + 1 | | Dried thyme | ½ teaspoon | | Salt | 1/8 teaspoon | | Freshly ground pepper to taste | | Olive oil | 2 teaspoons | | Small white onion, chopped | ½ | | Crushed tomatoes | 14-ounce can |
Directions - In a large mixing bowl, combine turkey, sausage, egg white, Parmesan, parsley, 1 garlic clove, thyme, salt, and pepper. Form mixture into 1-inch balls and set aside.
- Cook pasta according to package directions, omitting fat and salt.
- Meanwhile, heat oil in a Dutch oven or large pot over medium-high heat. Add onion and garlic, and sauté 2-3 minutes, until onion is tender. Stir in tomatoes, bring to a boil, then reduce heat to medium. Simmer about 5 minutes, until sauce thickens slightly.
- Add meatballs to sauce, reduce heat to medium-low, and simmer about 15 minutes, turning meatballs occasionally, until meatballs are cooked through.
- Serve meatballs and sauce over pasta, and sprinkle with remaining Parmesan and parsley.
Exchanges
3 medium-fat meats; 2 starches; 1 vegetable Side Suggestions: Tossed Green Salad
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