Turkey Kale Meatballs and Spaghetti
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Updated December 12, 2016
cup Progresso™ plain panko crispy bread crumbs
cups finely chopped kale
cup finely chopped onion
cup finely chopped fresh basil leaves
cup shredded Parmesan cheese
cloves garlic, finely chopped
teaspoon freshly ground black pepper
jar (26 oz) Muir Glen™ organic tomato basil pasta sauce
oz uncooked whole wheat spaghetti, cooked and drained as directed on package
In large bowl, mix bread crumbs and milk; let stand 5 minutes. Add turkey, kale, onion, basil, Parmesan, egg, garlic, salt and pepper; gently mix. Shape into 16 (2-inch) meatballs.
In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Place meatballs in skillet; cook 5 to 7 minutes, turning gently, until browned on all sides.
In 3-quart saucepan, heat pasta sauce to boiling over medium heat. Add meatballs; reduce heat to low. Cover; simmer meatballs in sauce about 15 minutes or until cooked through (at least 165°F), stirring once. Serve meatballs and sauce with cooked spaghetti.
- Any of the Muir Glen™ pasta sauces will work well in this recipe, so choose your favorite!
- Adding kale to the meatballs helps to keep them moist and juicy.
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 3 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.