Description
A quick yet delicious weeknight meal—Spaghetti and Meatballs made healthier by using a blend of lean beef and turkey and baking the meatballs instead of frying!
Ingredients
- 1 pound Spaghetti
- Olive Oil, As Needed
- 1-½ cup Breadcrumbs (I Used Whole Wheat)
- ½ cups Milk
- 1 pound Lean Ground Beef
- 1 pound Ground Turkey
- 2 Eggs
- 3 cloves Garlic, Minced
- ¼ cups Chopped Parsley
- 2 teaspoons Dried Oregano
- 1 teaspoon Salt
- ½ teaspoons Black Pepper
- 1 jar (24 Oz. Size) Marinara Sauce
- Freshly Grated Parmesan, To Serve (optional)
Preparation
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
Bring a large pot of water to a boil and cook spaghetti to al dente. Drain and drizzle lightly with olive oil to keep spaghetti from sticking together.
Place breadcrumbs and milk in a large bowl. Stir to combine, until milk is absorbed. Add ground beef, ground turkey, eggs, garlic, parsley, oregano, salt, and pepper. Use a wooden spoon or clean hands to mix well, until combined.
Using your hands, form tablespoon-size balls and arrange them on a baking sheet (you should have about 35 meatballs). Bake 15–20 minutes.
Meanwhile, add marinara sauce to a large saucepan (I used the one I cooked the spaghetti in) and heat over medium heat. Gently add cooked meatballs to sauce and simmer 10 minutes.
Serve meatballs and sauce over spaghetti. Sprinkle with freshly grated Parmesan, if desired.
