Low Fat Classic Spaghetti and Meatballs
Indulge in the comforting flavors of Italian cuisine with our "Low Fat Classic Spaghetti and Meatballs" recipe, a lighter take on the beloved family favorite. This dish features tender, oven-baked turkey meatballs made with wholesome ingredients like lean ground turkey, egg whites, and whole wheat breadcrumbs, ensuring a lower-fat yet satisfying bite. The rich, homemade tomato sauce infused with garlic, onion, and Italian seasoning pairs perfectly with hearty whole-grain spaghetti, creating a balanced and nutritious meal. Ready in just an hour, this guilt-free twist on a classic is packed with protein, fiber, and fresh ingredients, making it ideal for healthy weeknight dinners or meal prep. Garnish with a sprinkle of Parmesan and fresh parsley for a delicious finishing touch!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb lean ground turkey
- 2 large egg whites
- 0.5 cup whole wheat breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 0.25 cup fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 28 oz crushed tomatoes
- 1 tbsp Italian seasoning
- 1 tbsp olive oil
- 0.5 tsp black pepper
- 1 tsp salt
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the lean ground turkey, egg whites, whole wheat breadcrumbs, Parmesan cheese, parsley, garlic, onion, half of the black pepper, and half of the salt. Mix until all ingredients are just combined.
Shape the mixture into 16 equal-sized meatballs, approximately 1 to 1.5 inches in diameter.
Place the meatballs on a baking sheet lined with parchment paper and bake for 20 minutes, or until golden and cooked through.
While the meatballs are baking, cook the spaghetti according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the crushed tomatoes, remaining salt, remaining black pepper, and Italian seasoning, stirring well. Let the sauce simmer gently for 10 minutes.
Once the meatballs are cooked, add them to the tomato sauce and let them simmer for an additional 5 minutes, ensuring they are heated through and infused with the sauce’s flavors.
Serve the meatballs and sauce over a bed of cooked spaghetti. Garnish with additional parsley and Parmesan cheese, if desired.
Nutrition Facts
Calories |
1839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.9 g | 78% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 344 mg | 115% | |
| Sodium | 3600 mg | 157% | |
| Total Carbohydrate | 197.4 g | 72% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 32.7 g | ||
| Protein | 142.1 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 732 mg | 56% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 3782 mg | 80% | |
*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.
