Spaghetti with Turkey Meatballs

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Spaghetti and turkey meatballs is another favorite meal.  The best part is that you can put the meatballs in some bread the next day and have turkey meatball subs - so delish! 

For this recipe, I suggest you use the brands that I specifically recommend in order to have the best tasting results.  Sometimes when you cook low fat meals, you need the absolute best ingredients to make up for it. Also, make sure the ground turkey you buy is Extra Lean, or 99% fat free.  Turkey that isn't lean is pretty much the same as eating full fat ground beef! 

Ingredients: 

• 1 small onion, grated
• 1/4 cup chopped fresh Italian parsley leaves
• 1 large egg
• 3 TBLSP Heinz Ketchup 
• 3 garlic cloves, minced
• 1 TSP kosher salt
• 1/4 TSP ground black pepper
• 1/2 cup Ians Italian Style Bread Crumbs 
• 1/2 cup Italian Panko Bread Crumbs
• 1 pound of Jenny-O Extra Lean Ground Turkey
• 1/3 cup extra virgin olive oil (I like Caronbell)
• 2 34 ounce jars of Classico Tomato and Basil Sauce
• 1 spaghetti

 Directions: 

To make meatballs, mix the first 7 ingredients in a large bowl to blend.  Stir in the bread crumbs. Fold in the ground turkey using a fork, not your hands (they will be too dense). Shape the meatballs with your hands, they should be about the size of gold balls. 

Heat the olive oil in a heavy large frying pan over medium-high heat.  Working in 2-3 batches, add the meatballs and saute until browned on all sides, about 5 minutes.  Using a slotted spoon, transfer the meatballs to a plate.  Pour off any excess oil and turkey remnants.  Return all the meatballs to the pan.  Add the marinara sauce.  Simmer over medium-low heat until the sauce thickens slightly and the flavors blend, about 10 minutes.  Begin cooking the spaghetti in salted boiling water.  One the 10 minutes pass, chick one of the meatballs to make sure its cooked all the way through.  

Add the sauce and meatballs to the spaghetti.  Enjoy this delicious meal!