Healthy Spaghetti with Meatballs

• 16 oz whole wheat spaghetti

• 1 pound lean ground turkey

• 1 large egg

• 1/4 cup breadcrumbs

• 2 tbsp grated Parmesan cheese

• 1 tbsp fresh parsley, chopped

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• 1/4 tsp ground black pepper

• 2 tbsp olive oil

• 1 onion, diced

• 3 garlic cloves, minced

• 28 oz can crushed tomatoes

• 1 tsp sugar

• 1 tsp dried basil

• 1 tsp dried oregano

• 1/2 tsp red pepper flakes (optional)

• Salt to taste

• Black pepper to taste

• Fresh basil for garnish (optional)

1. Preheat oven to 375 degrees F (190 degrees C).


2. In a large pot, bring water to a boil and cook whole wheat spaghetti according to package instructions until al dente, then drain and set aside.


3. In a mixing bowl, combine ground turkey, egg, breadcrumbs, grated Parmesan cheese, chopped parsley, garlic powder, onion powder, 1/2 tsp salt, and 1/4 tsp ground black pepper. Mix well.


4. Form the turkey mixture into 1-inch meatballs and place them on a baking sheet lined with parchment paper.


5. Bake the meatballs in the preheated oven for 20-25 minutes, or until they are browned and cooked through.


6. While the meatballs are baking, heat olive oil in a large saucepan over medium heat. Add diced onion and cook until translucent, about 5 minutes.


7. Add minced garlic to the saucepan and cook for another minute until fragrant.


8. Pour the can of crushed tomatoes into the saucepan. Add sugar, dried basil, dried oregano, and red pepper flakes if using. Stir to combine and bring the sauce to a simmer.


9. Season the tomato sauce with salt and black pepper to taste. Lower the heat and let the sauce simmer for 10-15 minutes, stirring occasionally.


10. Once meatballs are done, add them to the tomato sauce and gently stir to coat with the sauce.


11. Serve the meatballs and sauce over the cooked whole wheat spaghetti.


12. Garnish with fresh basil leaves if desired.