Spaghetti and Meatballs

This recipe is adapted from the Weight Watcher cookbook, “Quick Italian Favorites”. Although I like to try new and different recipes for pasta, WW members consistently ask me for a points-friendly version of classic spaghetti and meatballs. I can’t blame them; few dishes are as comforting or as satisfying. This recipe is a killer. I think it’s the turkey sausage in the meatballs; don’t pass it up. You’ll be amazed.

1 slice whole wheat bread
1 garlic clove, minced
1/2 small onion, finely chopped
1/2 cup parsley leaves, finely chopped
1 pound ground turkey (93% lean, such as Honeysuckle White )
2 (4 oz.) links turkey Italian sausage, (same brand) casings removed
1/4 cup Parmesan cheese, grated
1/4 cup reduced sodium chicken broth
1 large egg
1/2 t. salt
1/2 t. pepper
1/4 t. crushed red pepper flakes
12 oz. spaghetti (I use Ronzoni Healthy Harvest)
2 (24 oz.) jars pasta sauce  (I like Bertolli’s Tomato Basil sauce)
Grated Parmesan cheese

1. Preheat oven to 400 degrees.

2. Place bread in food processor and process into crumbs. Transfer to a bowl and add garlic, onion and parsley. Toss together and add ground turkey, sausage, Parmesan, chicken broth, egg, salt, pepper and crushed red pepper. Mix well.

3. Form into 48 meatballs (each about 1 1/2 in.) and place on foil-lined baking sheet sprayed with nonstick spray. Bake for 10 to 12 minutes or until no longer pink.

4. Meanwhile, cook pasta in boiling salted water and drain.

5. Bring pasta sauce to a simmer in a large saucepan. Add meatballs and simmer gently for about 10 minutes. Serve with pasta and Parmesan cheese.

Serves: 8 (each serving equals 3/4 cup pasta and a generous one cup sauce)

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