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whole wheat spaghetti lean ground turkey Egg Beaters Italian style bread crumbs mozzarella string cheese canola oil pasta sauce
Viewed: 86 - Published at: 3 years agoIngredients
- 1 (13.25 ounce) package dry whole wheat spaghetti, uncooked
- 1 (20 ounce) package lean ground turkey
- 1/4 cup Egg Beaters Original
- 1/4 cup Italian-style bread crumbs
- 2 (1 ounce) pieces part-skim mozzarella string cheese
- 2 tablespoons Pure Wesson Canola Oil
- 1 (26.5 ounce) can Hunt's Traditional Pasta Sauce
Method
- Cook spaghetti according to package directions, omitting salt.
- Meanwhile, combine turkey, Egg Beaters and bread crumbs in bowl just until combined.
- Divide mixture into 18 portions.
- Cut cheese into 18 equal pieces (about 1/2 inch).
- Place 1 piece cheese in center of each meat portion and gently shape into ball.
- Heat oil in large nonstick skillet over medium heat.
- Add meatballs; cook 8 to 10 minutes, turning gently to brown all sides.
- Cook 2 to 3 minutes more or until meat is no longer pink.
- Remove drippings.
- Pour sauce over meatballs; heat until sauce is hot, stirring occasionally.
- To serve, divide spaghetti between each plate and top with 3 meatballs and sauce each.
