Low Fat Spaghetti with Meatballs
Savor the classic comfort of spaghetti with meatballs—reimagined with a healthy twist! This Low Fat Spaghetti with Meatballs recipe features tender, oven-baked turkey meatballs crafted with lean ground turkey, egg whites, and whole wheat breadcrumbs, ensuring a lighter touch without sacrificing flavor. Paired with a hearty, homemade tomato basil sauce and wholesome whole wheat spaghetti, this dish is a perfect combination of nutritious and satisfying. With a quick preparation time of just 20 minutes, plus 30 minutes to cook, it’s an ideal recipe for busy weeknights or guilt-free indulgence. Garnish with fresh basil and a sprinkle of Parmesan for a beautiful finishing touch. Packed with protein and fiber, this low-fat dinner serves up a healthier take on a timeless favorite!
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Recipe Information
Ingredients
- 450 g Lean ground turkey (93% lean or higher)
- 2 Egg whites
- 60 g Whole wheat breadcrumbs
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Dried oregano
- 0.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
- 500 ml Low sodium tomato sauce
- 400 g Crushed tomatoes
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 2 tbsp Fresh basil leaves, chopped
- 1 tsp Dried basil
- 0.5 tsp Dried thyme
- 300 g Whole wheat spaghetti
- 2 tbsp Grated Parmesan cheese (optional, for serving)
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a large bowl, combine ground turkey, egg whites, breadcrumbs, garlic powder, onion powder, dried oregano, salt, and black pepper. Mix well until all ingredients are fully incorporated.
Using clean hands, form the mixture into approximately 16 small meatballs and place them on the prepared baking sheet.
Bake the meatballs in the preheated oven for 15-18 minutes, or until cooked through and lightly browned.
While the meatballs bake, heat olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute, being careful not to burn it.
Add the crushed tomatoes, tomato sauce, dried basil, dried thyme, and a pinch of salt to the skillet. Bring the sauce to a simmer, then reduce the heat to low and cook for 10 minutes, stirring occasionally.
Cook the whole wheat spaghetti according to the package instructions. Drain and set aside.
Once the meatballs are done cooking, gently place them into the tomato sauce and simmer for an additional 5 minutes to let the flavors meld.
Serve the meatballs and sauce over the cooked whole wheat spaghetti. Garnish with fresh basil and a sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
1928 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 2312 mg | 101% | |
| Total Carbohydrate | 199.5 g | 73% | |
| Dietary Fiber | 36.3 g | 130% | |
| Total Sugars | 45.8 g | ||
| Protein | 148.1 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 501 mg | 39% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 4612 mg | 98% | |
*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.
