Low Fat Spaghetti with Tomato Sauce and Meatballs
Discover the ultimate guilt-free comfort food with this Low Fat Spaghetti with Tomato Sauce and Meatballs recipe, a healthier twist on a classic Italian favorite! Perfectly crafted with lean ground turkey, whole-grain spaghetti, and a rich, flavorful tomato sauce made with crushed tomatoes, garlic, and herbs, this dish ensures all the indulgence without compromising on nutrition. The meatballs boast a tender texture thanks to a blend of egg whites, breadcrumbs, and Parmesan cheese, while the sauce gains depth from a touch of tomato paste and basil. Ready in just an hour, this satisfying meal is ideal for weeknight dinners or family gatherings, offering a balanced combination of protein, fiber, and robust flavors. Serve with a sprinkle of fresh parsley or Parmesan for a delightful finish that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 12 ounces Whole-grain spaghetti
- 1 pound Lean ground turkey (93% lean or higher)
- 1 Egg white
- 0.3333 cup Breadcrumbs (whole-grain or panko)
- 2 tablespoons Parmesan cheese (grated)
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 teaspoons Olive oil
- 3 cloves Garlic (minced)
- 28 ounces Crushed tomatoes (low-sodium, canned)
- 1 tablespoon Tomato paste
- 1 teaspoon Dried basil
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley (chopped)
- 0.5 cup Water
Instructions
Bring a large pot of salted water to boil. Cook the whole-grain spaghetti according to package instructions until al dente. Drain and set aside.
In a mixing bowl, combine ground turkey, egg white, breadcrumbs, Parmesan cheese, garlic powder, dried oregano, 1/2 teaspoon of salt, and black pepper. Mix until just combined, being careful not to overwork the meat.
Shape the turkey mixture into small meatballs, about 1 inch in diameter. You should get approximately 16-20 meatballs.
Heat 1 teaspoon of olive oil in a large non-stick skillet over medium heat. Add the meatballs in batches, searing on all sides until browned, about 5-7 minutes. Remove the meatballs and set aside. They will finish cooking in the sauce.
Using the same skillet, heat the remaining teaspoon of olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Stir in the crushed tomatoes, tomato paste, dried basil, remaining 1/2 teaspoon of salt, and red pepper flakes (if using). Add 1/2 cup of water to thin the sauce slightly. Bring the mixture to a simmer.
Add the browned meatballs to the tomato sauce, ensuring they are fully submerged. Cover and simmer for 20 minutes, occasionally stirring gently.
Once the meatballs are cooked through, stir in the chopped parsley and adjust the seasoning with additional salt and pepper if needed.
Serve the meatballs and tomato sauce over the cooked spaghetti. Garnish with additional parsley or a sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 326 mg | 108% | |
| Sodium | 3272 mg | 142% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 30.3 g | ||
| Protein | 138.2 g | 276% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 427 mg | 33% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3430 mg | 73% | |
*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.
