INGREDIENTS
6
ounces uncooked spaghetti or vermicelli
3/4
pound 95% lean ground beef or ground turkey
1
package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2
cup fresh bread crumbs*
1
large egg white
1
teaspoon onion powder
1
teaspoon garlic powder
1/2
teaspoon black pepper
Nonstick cooking spray
2
cups spaghetti sauce
2
cups (5 ounces) small broccoli florets
1/2
cup packaged fresh julienned carrots
*1 small slice (1/2 ounce) of torn bread processed in food processor into coarse crumbs
PREPARATION:
- Cook spaghetti according to package directions omitting salt.
- Meanwhile, combine meat, spinach, bread crumbs, egg white, onion powder, garlic powder and pepper in medium bowl. Mix well and shape into 32 (1/2 inch) meatballs.
- Heat large deep skillet over medium heat. Coat with cooking spray. Add meatballs; cook 6 minutes, turning to brown all sides.
- Combine spaghetti sauce, broccoli and carrots; pour over partially cooked meatballs. Cover; simmer over medium-low heat 12 minutes or until meatballs are cooked through and vegetables are tender.
- Drain spaghetti; transfer to four serving plates. Spoon sauce and meatballs over spaghetti.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
Fiber
8 g
Carbohydrate
72 g
Cholesterol
68 mg
Saturated Fat
4 g
Total Fat
14 g
Calories from Fat
23 %
Calories
535
Protein
31 g
Sodium
798 mg
DIETARY EXCHANGE:
Meat
2
Vegetable
2
Starch
4
Fat
2
