Spaghetti with Turkey Meatballs

spaghetti-meatballs Photo: Travis Rathbone


  • 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


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; sauté 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.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 6 (serving size: 5 meatballs, 1 cup spaghetti)

Nutritional Information

Calories per serving: 470
Fat per serving: 13g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 30g
Carbohydrate per serving: 64g
Fiber per serving: 11g
Cholesterol per serving: 91mg
Iron per serving: 5mg
Sodium per serving: 589mg
Calcium per serving: 125mg

This Recipe Is