How to make it

  • Preheat broiler. Lightly oil a rimmed baking sheet, or cover with aluminum foil and spray with cooking spray.
  • In a large bowl, combine the ground turkey with the olive oil, bread crumbs, Parmesan cheese, carrot, onion, sun-dried tomatoes, parsley, thyme, oregano, egg, salt and pepper. Using your hands, mix well, if the mixture feels too loose, add a bit more bread crumbs until the meat holds together when forming a ball. Form into 2 inch balls (do not compact the meat, use a light touch when making the meatballs); place on the baking sheet. Place under the broiler for about 10 minutes, shaking the pan occasionally so all sides get brown and the meatballs are almost cooked.
  • Heat the marinara in a sauce pan. Add meatballs; cover and cook on low heat for about 10 minutes, or until the meatballs absorb some of the sauce. While the meatballs are cooking; prepare spaghetti according to package directions.
  • Drain the pasta and return it to the pot. Add the sauce and meatballs; toss and heat through. divide between 6 heated pasta bowls; garnish with fresh parsley and freshly grated Parmesan cheese.
  • Per Serving: 532 Calories; 13g Fat (3g Sat, 3g Mono, 2g Poly); 74g Carbohydrate; 5g Dietary Fiber; 87mg Cholesterol; 966mg Sodium.

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