Spaghetti With Turkey Meatballs

Name: Spaghetti With Turkey Meatballs
Ingredients: Salt; 1 pound ground turkey (93% lean); 2 cups grated zucchini (from 1 large zucchini); 5 Triscuits, finely crushed (about 1/4 cup); 1 large egg; 1/2 teaspoon freshly ground black pepper; 6 scallions, thinly sliced (about 1 1/4 cups); 4 cloves garlic, minced; 1 tablespoon olive oil; 1 28-oz. can crushed tomatoes with basil; 1 13.25-oz. box whole-grain spaghetti; 6 tablespoons grated Parmesan

12 ingredients

4 steps

Ingredients

Salt
1 pound ground turkey (93% lean)
2 cups grated zucchini (from 1 large zucchini)
5 Triscuits, finely crushed (about 1/4 cup)
1 large egg
1/2 teaspoon freshly ground black pepper
6 scallions, thinly sliced (about 1 1/4 cups)
4 cloves garlic, minced
1 tablespoon olive oil
1 28-oz. can crushed tomatoes with basil
1 13.25-oz. box whole-grain spaghetti
6 tablespoons grated Parmesan

Directions

1

Preheat oven to 350°F. Bring a pot of salted water to a boil. Line a rimmed baking sheet with foil, and mist with cooking spray.
2

Mix turkey, zucchini, Triscuits, egg, pepper, half of scallions and half of garlic. Form into 30 1 1/2-inch meatballs; place on sheet. Bake 20 minutes.
3

Warm oil in a 12-inch skillet over medium heat; saute remaining scallions and garlic for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat and simmer, stirring often, until sauce thickens, 8 minutes. Stir in meatballs. Reduce heat to low.
4

Add spaghetti to boiling water and cook until al dente, about 8 minutes. Drain; top with meatballs, sauce and Parmesan, and serve.