Baked turkey meatballs with red pepper spaghetti
Servings: 4
Calories: 500kcal
Ingredients
- 8 ounces uncooked spaghetti
Meatballs
- 1 pound ground turkey (93% lean)
- ½ cup crumbled-up bread chunks
- ¼ cup skim milk
- ¼ cup liquid egg whites
- 1 teaspoon Worcestershire sauce
- ¾ teaspoon garlic powder
- ¾ tsp onion powder
- ½ teaspoon dried basil
- ½ tsp dried oregano
- ½ teaspoon dried marjoram
- ¼ teaspoon ground black pepper
Sauce
- 12 ounce jar of roasted red peppers (drained)
- ½ cup chicken stock
- 3 tablespoon flour
- 1 minced garlic clove
- ½ cup skim milk
- 1 ounce parmesan cheese
- ¼ cup fresh basil
Instructions
- Cook spaghetti according to package instructions (omit added salt)
- Mix all of the meatball ingredients together in a bowl, then form about 1½ inch balls, and place them on a parchment-lined baking sheet.
- Bake the meatballs at 375 °F for about 15 minutes, or until an instant-read thermometer registers 165 °F
- Meanwhile, purée the red peppers with a food processor or immersion blender.
- In a saucepan, mix the red pepper puree with the ½ cup of chicken stock and 3 tablespoons of flour until it comes to a boil, then reduce it to a simmer over medium-low heat for about 2 minutes. The flour will thicken the liquid up.
- Stir in the skim milk
- Add the parmesan cheese until fully melted and incorporated into the sauce
- Mix the sauce and cooked spaghetti together, then arrange the meatballs on top and garnish with fresh basil.