Spaghetti and Turkey Meatballs

Ingredients

• 250 g ground turkey
• 60 ml (1/4 cup) light feta cheese, crumbled
• 30 ml (2 tablespoons) parsley, finely chopped
• 190 ml (3/4 cup) onion, finely chopped
• 4 garlic cloves, chopped
• 10 ml (2 teaspoons) olive oil
• 125 ml (1/2 cup) carrots, cut in small dices
• 125 ml (1/2 cup) celery, cut in small dices
• 796 ml (1 can) San Marzano canned tomatoes, diced
• 10 ml (2 teaspoons) dry basil
• 10 ml (2 teaspoons) dry oregano
• 5 ml (1 teaspoon) sugar
• Parmesan rind
• 60 ml (1/4 cup) parmesan, grated
• 230 g whole wheat spaghetti, dry
• Salt and pepper, to taste
• 4 servings

Each serving of this recipe contains

• 424 calories / 58 g carbs / 29 g proteins / 12 g fat / 8 g fiber

Directions

1. In a bowl, mix together the ground turkey, feta cheese, parsley, 1/4 of the onions, one garlic clove, salt, and pepper. Shape into 12 even meatballs.
2. In a large pan, heat 5 ml olive oil, and cook only a few meatballs at a time to ensure browning on all sides. Set aside.
3. In the same pan, saut� the remaining onions (125 ml) in 5 ml olive oil. Cook for 2 minutes over medium-low heat. Add the carrots, celery, and 3 garlic cloves. Cook for another 3 minutes.
4. Add the tomatoes, basil, oregano, sugar and parmesan rind. Add salt and pepper, and simmer over low heat for 25 minutes.
5. Using a mixer, puree the tomato sauce. Add the meatballs to the sauce to complete their cooking. Cover, lower heat, and simmer for 10 minutes. Stir regularly.
6. Cook pasta according to instructions.
7. Garnish your pasta with turkey meatballs and parmesan cheese.