Photo: Levi Brown
Prep Time
12 Mins
Cook Time
30 Mins
Yield
Makes: 4 servings (serving size: 2 cups)

Start with a healthy, basic ingredient like whole-wheat spaghetti to whip up a new and improved classic--Whole-Wheat Spaghetti and Meatballs. We mixed together ground flaxseed and Parmesan cheese with ground turkey for health—and tasty—meatballs.

Be mindful not to overcook whole-wheat pasta. Bite a few minutes before recommended cooking time to see that it’s chewy but not hard. Taste each minute after until it’s just done.

How to Make It

Step 1

Cook the pasta according to the label until al dente. Reserve 3 TBSP cooking liquid; drain.

Step 2

Meanwhile, in a large bowl, combine the turkey, flaxseed, Parmesan, egg, pepper, and 1/2 tsp salt. Mix well, then shape into 8 equal meatballs.

Step 3

Heat 1 TBSP oil in a large skillet over medium heat. Arrange the meatballs in a single layer in the skillet, working in batches if necessary. Cook, gently turning the meatballs occasionally, until golden brown on all sides (about 10 minutes). Transfer the meatballs to a dish.

Step 4

Heat the remaining TBSP oil in the same skillet. Reduce the heat to low. Add the garlic and cook, stirring, until golden and aromatic (1-2 minutes).

Step 5

Add the tomatoes and crushed red pepper. Stir until well mixed. Raise the heat to medium-high.

Step 6

Add the browned meatballs and remaining 1/2 tsp salt. Cook, stirring occasionally, until the meatballs are cooked through and the sauce thickens slightly (about 10 minutes).

Step 7

Add the pasta and the reserved cooking liquid to the meatball mixture. Gently toss until well combined. Serve hot.

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