Turkey and Beef Meatballs With Whole-Wheat Spaghetti

• 8 oz dry whole-wheat spaghetti
  2 C Super Quick Chunky Tomato Sauce
  1 Tbsp fresh basil, rinsed, dried, and chopped (or 1 tsp dried)
  4 tsp grated parmesan cheese

• For turkey meatballs:

  6 oz 99 percent lean ground turkey
  ¼ C whole-wheat breadcrumbs
  2 Tbsp fat-free evaporated milk
  1 Tbsp grated parmesan cheese
  ½ Tbsp fresh chives, rinsed, dried, and chopped (or 1 tsp dried)
  ½ Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)

• For beef meatballs:

  6 oz 93 percent lean ground beef
  ¼ C whole-wheat breadcrumbs
  2 Tbsp fat-free evaporated milk
  1 Tbsp grated parmesan cheese
  ½ Tbsp fresh chives, rinsed, dried, and chopped (or 1 tsp dried)
  ½ Tbsp fresh parsley, rinsed, dried, and chopped (or 1 tsp dried)

• Recipe Cards:
  • 4" x 6" (289 KB)
  • 8.5" x 11" (406 KB)

Directions

• 1

  Preheat oven to 400 ºF.

• 2

  In a 4-quart saucepan, bring 3 quarts of water to a boil over high heat.

• 3

  Add pasta, and cook according to package directions.  Drain.

• 4

  Meanwhile, combine ingredients for the turkey and beef meatballs in separate bowls, and mix well.  Measure 1½ tablespoons of turkey mixture and roll in hand to form a ball; then place the meatball on a nonstick baking sheet.  Repeat, and follow same instruction for beef mixture, until eight turkey and eight beef meatballs are made.

• 5

  Bake meatballs on a nonstick baking sheet for 10 minutes (to a minimal internal temperature of 165 °F).

• 6

  Warm sauce, if necessary.

• 7

  Serve four meatballs, ¾ cup hot pasta, ½ cup sauce, 1 teaspoon cheese, and a pinch of basil per portion.