Spaghetti With Turkey Meatballs

spaghetti-with-turkey-meatballs-fore296INGREDIENTS

  • 8 lbs tomatoes, cut into chunks
  • 1 large onion, chopped
  • 1/4 cup plus 1 1/2 tbsp olive oil, divided
  • 5 cloves garlic, roughly chopped
  • 1/2 teaspoon red pepper flakes or 1 small dried hot pepper, chopped (optional)
  • 1 tablespoon plus 1 tsp salt, preferably sea salt, divided
  • 2 cups Italian bread, torn into bite-size pieces
  • 3/4 cup 1 percent milk
  • 1 lb ground turkey (93 percent lean)
  • 1 egg, beaten
  • 1/2 lb whole-wheat spaghetti
  • Grated Parmesan or Romano (optional)

PREPARATION

  1. Heat oven to 400°. In a large baking dish, combine tomatoes, onion, 1/4 cup oil, garlic, pepper flakes (if desired) and 1 tbsp salt; cover; roast 45 minutes. Remove dish from oven; mash mixture to break down tomatoes. Cook, uncovered, until sauce is thick and reduced, 45 minutes. In a bowl, soak bread in milk until it absorbs liquid, 10 minutes; add turkey, egg and remaining 1 tsp salt; mix until just combined. Gently roll meat mixture into 16 equal-sized balls. In a large nonstick saucepan, heat remaining 1 1/2 tbsp oil over medium-high heat. Sauté meatballs, turning occasionally, until light brown, 5 minutes. Add tomato sauce to meatballs; reduce heat; simmer until cooked through, 20 minutes. Cook pasta as directed on package. Serve sauce over pasta; top with cheese, if desired.

Nutrition Facts

398 calories, 16 g fat (3 g saturated), 46 g carbs, 8 g fiber, 21 g protein

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