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BAKED TURKEY MEATBALLS OVER SPAGHETTI

1 egg white
1/2 cup old-fashioned oats
1 lb lean ground turkey (read labels and be sure your turkey is lean)
1 garlic clove, minced
1/2 tsp salt
1/2 tsp black pepper
1/8 tsp ground nutmeg
1 cup shredded zucchini
2 cups sugar-free marinara sauce
3 cups cooked whole-grain spaghetti

Preheat oven to 400 degrees.
Lightly oil or spray a broiler pan with nonstick cooking spray.

In a small bowl combine the egg white with the oats; set aside.

In a mixing bowl combine the turkey, garlic, salt, pepper, and nutmeg.  Using your hands, mix in the zucchini and the oat mixture until well blended.  Form the mixture into 24 meatballs and place on the prepared broiler pan.  Bake 14 to 15 minutes.

Pour the marinara sauce into a medium saucepan and add the baked meatballs.  Cover and cook 10 to 12 minutes.  Serve over the hot spaghetti.

Note: This recipe and photo from a diabetic magazine.

Note:  You can freeze the meatballs for later use by allowing to cool after removing from the oven.  Once cooled, double bag in ziptop freezer bags. 

Yield: 6 servings
Per serving: 350 calories, 24 g protein, 39 g carb

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