{easy & healthier} Spaghetti and Meatballs
A quick yet delicious weeknight meal - Spaghetti and Meatballs made healthier by using a blend of lean beef/turkey and baking the meatballs instead of frying!
Ingredients
- 1 1/2 cup breadcrumbs I used whole wheat
- 1/2 cup milk
- 1 lb lean ground beef
- 1 lb ground turkey can sub all beef or all turkey, or chicken
- 2 eggs
- 3 cloves garlic minced
- 1/4 cup chopped parsley
- 2 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 jar 24 oz marinara sauce
- 1 pack 1 lb spaghetti
- freshly grated parmesan for serving
- fresh basil leaves for serving optional
Instructions
- 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 and milk is absorbed. Add ground beef, ground turkey, eggs, garlic, parsley, oregano, salt, and pepper to bread crumb mixture. 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.
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