top of page
  • Writer's pictureHayley Marcus

Spaghetti and Meatballs: Healthier Remix



1 lb ground turkey meat

4 cloves garlic minced

1/4 cup fresh parsley minced

1 cup breadcrumbs (I did Italian seasoned panko)

1 egg

1/2 cup Parmesan cheese



Neutral oil spray


1 can Cento whole peeled tomatoes

1 tablespoon tomato paste

4 cloves garlic

1/4 cup white wine

1/4 cup chicken broth

2 tablespoons olive oil



Red pepper flakes


Mix all meatball ingredients in a medium sized bowl and leave in refrigerator to set

In a large sauté pan, heat the olive oil on medium heat. Add your garlic and cook for 2-3 minutes or until browned. Add the white wine to the pan and cook for another 2-3 minutes. Add the tomato paste and cook until it becomes a deep red color. Add your whole peeled tomatoes to the pan using a spoon to break it up into small pieces. Add chicken stock and let simmer for 1 hour or until sauce becomes thick enough to your liking.

Take your meat out of the fridge and it should be firm enough to shape into balls. Shape the meat into 1-1.25 inch balls and place on a greased baking sheet. Spray the top of the meatballs with an olive oil or avocado oil spray.

If using air fryer: cook on 400 for 10 minutes.

If using oven, cook on 375 for 15 minutes.

Serve in a shallow bowl in this order: spaghetti, meatballs, sauce, and fresh parsley. Enjoy!!

50 views0 comments

Recent Posts

See All
bottom of page