Turkey Meatballs and Sauce

From Healthy Cooking by Taste of Home

Category: Main Dish

Cuisine: Italian

☆☆☆☆☆

1 review

Ready in 3 hours

by Dyley

Ingredients

1/4 cup egg substitute

1/2 cup seasoned bread crumbs

1/3 cup onion chopped

1/2 tsp. pepper

1/4 tsp. salt-free seasoning blend

1 1/2 lbs. lean ground turkey

1 15 oz. can tomato sauce

1 14 1/2 oz. can diced tomaotes undrained

1 small zucchini chopped

1 medium green pepper chopped

1 medium onion chopped

1 6 oz. can tomato paste

2 bay laeves

2 cloves garlic minced

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried parsley flakes

1/4 tsp. crushed red pepper flakes

1/4 tsp. pepper

1 16 oz. package whole wheat spaghetti

Directions

In a large bowl, combine the egg substitute, bread crumbs, onion, pepper an seasoning blend. Crumble turkey over mixture and mix well. Shape into 1 inch balls; place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 400 degrees for 15 minutes or until no longer pink. Meanwhile, in a 4 or 5 qt. slow cooker, combine the tomato sauce, tomatoes, zucchini, green pepper, onion, tomato paste, bay leaves, garlic and seasonings. Stir in meatballs. Cover and cook on low for 6 hours. Cook spaghetti according to package directions; serve with sauce. 4 meatballs with 3/4 cup sauce and 1 cup spagetti equals 416 calories 8g fat 61g carbs 10g fiber 28g protein

Reviews

☆☆☆☆☆

I've made this twice now, and it's surprisingly one of the best plates of spaghetti and meatballs I've ever eaten. I'm not as hardcore-healthy as the recipe calls for: I use an egg instead of egg substitute, and maybe add a pinch of salt here and there. But it doesn't need much, because the flavors really stand on their own. I've also yet to try it in a slow cooker. I usually just sautee my veggies in a deep pot until tender, and then add the rest of the ingredients, partially cover, and simmer for 30 minutes or so.

dakotarussell

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