Whole wheat spaghetti: 60g (dry), Ground turkey (lean): 85g (3 oz), Breadcrumbs (whole wheat): 15g (2 tbsp), Egg: 25g (1/2 large), Onion: 15g (2 tbsp, finely diced), Garlic: 3g (1 clove, minced), Parsley (fresh): 5g (1 tbsp, chopped), Tomato sauce (low-sodium): 120ml (1/2 cup), Olive oil: 5ml (1 tsp), Italian seasoning: 1g (1/4 tsp), Parmesan cheese: 10g (1 tbsp, grated), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. In a bowl, combine 85g ground turkey, 15g breadcrumbs, 25g egg, 15g diced onion, 3g minced garlic, 5g chopped parsley, a pinch of salt, and 1g black pepper. 2. Form the mixture into small meatballs (about 8-10). 3. Heat 5ml olive oil in a skillet over medium heat. 4. Add the meatballs and cook until browned on all sides and cooked through, about 8-10 minutes. 5. Add 120ml tomato sauce and 1g Italian seasoning to the skillet. Simmer for 5 minutes. 6. Meanwhile, cook 60g whole wheat spaghetti according to package directions. Drain. 7. Serve the meatballs and sauce over the cooked spaghetti. 8. Top with 10g grated Parmesan cheese.
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