High Protein Spaghetti with Meatballs and Cheese
Elevate your classic comfort food game with this High Protein Spaghetti with Meatballs and Cheese recipe! Packed with nutritious chickpea spaghetti and lean ground turkey or chicken meatballs, this dish is a flavorful and satisfying option for those seeking a protein-rich meal. Enhanced with Parmesan cheese, fresh parsley, and spices, the meatballs are simmered in a hearty marinara sauce and topped with gooey part-skim mozzarella before being broiled to perfection. Ideal for busy weeknights, this wholesome recipe is ready in under an hour and serves up a balanced, delicious meal for the whole family. Garnished with vibrant fresh basil, it’s a must-try for those craving a healthy twist on a comfort food classic. Perfect keywords: protein-packed spaghetti, healthy meatball recipe, chickpea pasta dinner, low-fat mozzarella cheese recipe.
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Recipe Information
Ingredients
- 12 oz Chickpea spaghetti
- 1 lb Lean ground turkey or chicken
- 1 large Egg
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese
- 2 tbsp Fresh parsley, chopped
- 1 tsp Garlic powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 24 oz Marinara sauce
- 1 cup Part-skim mozzarella cheese
- 2 for garnish Fresh basil leaves
Instructions
Cook the chickpea spaghetti according to the packaging instructions. Drain and set aside.
In a large bowl, combine the ground turkey or chicken, egg, breadcrumbs, Parmesan cheese, parsley, garlic powder, salt, and pepper. Mix thoroughly until well combined.
Using your hands, form the meat mixture into 1-inch meatballs (about 20-24 meatballs).
Heat olive oil in a large skillet over medium heat. Add the meatballs in a single layer and cook for 5-6 minutes, turning occasionally, until browned on all sides. (They do not need to be fully cooked yet.)
Add the marinara sauce to the skillet with the meatballs. Cover and let simmer over medium-low heat for 15-20 minutes, or until the meatballs are cooked through (internal temperature of 165°F/74°C).
While the meatballs are simmering, preheat the oven broiler on high.
Transfer the cooked chickpea spaghetti to a large oven-safe dish or skillet. Pour the marinara sauce with meatballs over the spaghetti and mix gently to combine.
Sprinkle the mozzarella cheese evenly over the top of the dish.
Place the dish under the broiler for 2-3 minutes, or until the cheese is melted and bubbly. Watch closely to avoid burning.
Remove the dish from the oven and garnish with fresh basil leaves before serving.
Nutrition Facts
Calories |
2974 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 5503 mg | 239% | |
| Total Carbohydrate | 262.5 g | 95% | |
| Dietary Fiber | 56.8 g | 203% | |
| Total Sugars | 29.8 g | ||
| Protein | 230.4 g | 461% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1332 mg | 102% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4421 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
