Garden Turkey Meatballs and Spaghetti

By Liz Weiss, RDN
Culinary Setting
Meal Type
Main Course, Entrée
45 MIN
Cooking Style
Ground Turkey


1 lb Lean Ground Turkey

2 Medium Carrots (About 6 oz), Peeled And Grated (About 2/3 c)

1 Large Egg, Beaten

1/2 c Quick-Cooking Oats

1/2 c Grated Parmesan Cheese

2 tbsp Ground Flaxseed Or Wheat Germ

1 tbsp Dried Italian Seasoning Or Dried Basil

1/2 tsp Garlic Powder

1/2 tsp Kosher Salt

1/8 tsp Pepper

26-oz Jar Pasta Sauce One

12 oz Whole Wheat Blend Spaghetti


Preheat the oven to 400°F. Lightly oil or coat a large rimmed baking sheet with nonstick cooking spray and set aside.

Place the ground turkey, carrots, egg, oats, Parmesan cheese, flaxseed, Italian seasoning, garlic powder, salt and pepper in a large bowl and mix until just combined.

Shape the meat mixture into twenty-four 1½-inch balls.

Place on the prepared baking sheet and cook until lightly browned, 10 minutes.

Meanwhile, place the pasta sauce in a large saucepan over medium heat.

Cover and bring to a simmer.

When the turkey meatballs come out of the oven, add them to the sauce, reduce the heat and simmer, covered, until the meatballs are fully cooked and have absorbed some of the sauce flavors, about 20 minutes.

While the sauce and meatballs are simmering, cook the pasta according to package directions.

Drain, transfer to a large bowl or platter, and serve with the sauce and meatballs on top.