Lunch: Oven-Roasted Meatballs with Spaghetti

Weeknight-fast and diet-friendly, these extra-light turkey meatballs can even be made and frozen up to one month ahead.

Ingredients

2 slice firm white bread
1 small zucchini
1 large egg white
1/3 c. Romano or Parmesan cheese
1 clove garlic
1 tsp. salt
1/4 tsp. ground black pepper
1 lb. lean ground turkey breast
1 package whole-wheat spaghetti
1 jar pasta sauce
chopped parsley

Instructions

Preheat oven to 450 degrees F. In large bowl, with hand, mix bread, zucchini, egg white, Romano, garlic, salt, and pepper until evenly moistened. Add ground turkey and mix just until evenly combined.
With wet hands, shape turkey mixture into twelve 2-inch meatballs. Place meatballs in 15 1/2-inch by 10 1/2-inch jelly-roll pan and bake 18 to 20 minutes or until cooked through and lightly browned.
Meanwhile, heat large saucepot of salted water to boiling over high heat; add spaghetti and cook as label directs.
While spaghetti is cooking, in 2-quart saucepan, heat sauce over medium-low heat until simmering, stirring occasionally.
Drain spaghetti. Serve spaghetti with sauce and meatballs. Sprinkle with parsley if you like.

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