Whole Wheat Spaghetti with Marinara and Turkey Meatballs
Ingredients
Servings: 6
Marinara Sauce
- 14 oz. canned, no-salt-added, or, low-sodium, sliced carrots
- 14.4 oz. packaged, frozen pepper stir-fry (onions and peppers) (thawed)
- 1 medium zucchini (chopped)
- 4 cloves minced garlic
- 52 oz. cubed, no-salt-added, or, low-sodium crushed tomato
- 2 tsp. salt-free, dried Italian spice blend
Whole Wheat Spaghetti and Turkey Meatballs
- 1 lb. extra-lean or fat-free ground turkey breast (lean)
- 1/4 tsp. black pepper
- 1/2 cup multigrain cereal flakes (crushed, optional)
- 1 lb. whole-wheat spaghetti
Directions
Marinara Sauce
- In a large pot add stir-fry vegetables, zucchini, garlic, crushed tomatoes, and spice blend.
- Bring to a boil over high heat. Cover, and reduce heat to medium-low so sauce is simmering.
Whole Wheat Spaghetti and Turkey Meatballs
- In a bowl, combine turkey, pepper, cereal and parsley. Form meat mixture into golf-size meatballs to make about 20 to 25 meatballs.
- Add meatballs into the simmering sauce, trying to get the majority of meatballs covered by sauce. Cover and cook until meatballs are cooked through, about 20 to 25 minutes.
- Make spaghetti according to package directions (omitting the salt and fat). Serve with marinara and meatballs.
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