Turkey and Beef Meatballs with Whole-Wheat Spaghetti
Recipe courtesy of the National Heart, Lung, and Blood Institute Prep time: 20 minutes
Ingredients
- 3 quarts water
- 8 ounces dry whole-wheat spaghetti
- 2 cups chunky tomato sauce
- 4 teaspoons grated Parmesan cheese
- 1 tablespoon fresh basil rinsed, dried and chopped
Turkey Meatballs:
- 6 ounces 99% lean ground turkey
- 1/4 cup whole-wheat breadcrumbs
- 2 tablespoons fat-free evaporated milk
- 1 tablespoon grated Parmesan cheese
- 1/2 tablespoon fresh chives rinsed, dried and chopped
- 1/2 tablespoon fresh parsley rinsed, dried and chopped
Beef Meatballs:
- 6 ounces 93% lean ground beef
- 1/4 cup whole-wheat breadcrumbs
- 2 tablespoons fat-free evaporated milk
- 1 tablespoon grated Parmesan cheese
- 1/2 tablespoon fresh chives rinsed, dried and chopped
- 1/2 tablespoon fresh parsley rinsed, dried and chopped
Instructions
- Preheat oven to 400 F.
- In 4-quart saucepan over high heat, bring water to boil.
- Add pasta and cook according to package directions. Drain and set aside.
- To make turkey meatballs: In bowl, combine ground turkey, breadcrumbs, evaporated milk, Parmesan cheese, chives and parsley; mix well. Measure 1 1/2 tablespoons turkey mixture and roll into ball using hands. Place meatball on nonstick baking sheet. Repeat until eight turkey meatballs are made.
- To make beef meatballs: In separate bowl, combine ground beef, breadcrumbs, evaporated milk, Parmesan cheese, chives and parsley; mix well. Measure 1 1/2 tablespoons beef mixture and roll into ball using hands. Place meatball on nonstick baking sheet. Repeat until eight beef meatballs are made.
- Bake meatballs 10 minutes until minimum internal temperature of 165 F is reached.
- Warm sauce, if necessary.
- To serve: Serve four meatballs with 3/4 cup pasta, 1/2 cup sauce, 1 teaspoon Parmesan cheese and 1 pinch basil per portion.