This delicious recipe yields a double batch of tender meatballs that you can save to make an easy meal later on.
1Preheat oven and cook onion, zucchini and garlic
Preheat oven to 400 degrees. Put 1 teaspoon oil into large nonstick pan and warm over medium-high heat. Add onion and zucchini and cook until vegetables are tender, about 5 minutes. Stir in garlic, cooking 1 more minute. Remove from heat.
2Make meatball mixture
In large bowl, make meatball mixture. Combine ground turkey, ground beef, egg whites, bread crumbs, 1/2 teaspoon Italian seasoning, red chili flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Gently stir together with a spatula (or clean hands). Then stir in reserved vegetable mixture.
Prepare two rimmed baking sheets by lining with foil and coating with cooking spray. Roll meat mixture into balls that are a little bit smaller than a golf ball; place on baking sheets. You should have around 50 meatballs. Place in preheated oven and fully cook, about 15 to 20 minutes. Once cooked, use half the meatballs, letting remaining meatballs cool to refrigerate and reserve for another dinner.
Meanwhile, make pasta: Bring large pot of water to boil and cook spaghetti until al dente, around 8 to 10 minutes, depending on brand, reserving 1/2 cup pasta water.
5Sauté grape tomatoes with basil
In large nonstick pan, warm remaining 1 teaspoon oil over medium-high heat. Add halved grape tomatoes and quickly sauté 2 minutes. Stir in basil and sauté 1 more minute. Add crushed tomatoes, reserved 1/2 cup pasta water, and remaining spices (1/2 teaspoon Italian seasoning, 1/4 teaspoon salt, and 1/4 teaspoon pepper), cooking just another minute until warm. Stir in spaghetti and remove from heat.
To serve, place pasta into bowls and top with meatballs. Garnish with (optional) Parmesan and basil.
- Name Value
- Calories 596
- Carbs 87g
- Protein 39g
- Fat 11g
- Saturated fat 3g
- Cholesterol 79 mg
- Sodium 657 mg
- Fiber 7g