We've lightened up this classic Italian dish by using extra-lean ground turkey instead of the usual beef-and-pork combination. Whole wheat pasta and bread crumbs add an extra hit of fibre. Serve with a tossed green salad.
- Portion size 6 servings
- Credits : Canadian Living Magazine: April 2012
MethodSauce: In saucepan, heat oil over medium heat; cook carrot, celery, onion, garlic, Italian seasoning and salt, stirring occasionally, until softened, about 7 minutes.
Add wine; cook for 2 minutes. Add tomatoes and 3/4 cup water; bring to boil. Reduce heat, cover and simmer, stirring occasionally, until slightly thickened, about 40 minutes.
Meatballs: Meanwhile, in large bowl, stir together bread crumbs, egg, Parmesan cheese, garlic, Italian seasoning, salt and hot pepper flakes; stir in turkey until combined. Shape by scant 1 tbsp into 30 meatballs.
Bake on parchment paper–lined baking sheet in 375°F (190°C) oven until digital rapid-read thermometer inserted into centre of a few reads 165°F (74°C), about 15 minutes. Add to sauce.
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions; drain. Serve topped with meatballs and sauce. Garnish with basil.
Nutritional facts Per serving: about
- Fibre 9 g
- Sodium 881 mg
- Sugars 10 g
- Protein 31 g
- Calories 555.0
- Total fat 13 g
- Potassium 609 mg
- Cholesterol 90 mg
- Saturated fat 4 g
- Total carbohydrate 81 g
- Iron 46.0
- Folate 17.0
- Calcium 13.0
- Vitamin A 25.0
- Vitamin C 8.0