Dinner · turkeyPrint
Turkey and beef meatballs with whole-wheat spaghetti
From National Heart, Lung, and Blood Institute · Regular · pasta, kids can help
Notes
- Older children can roll the meatballs. Wash hands and surfaces after handling the raw meat.
Ingredients
- whole-wheat spaghetti 8 oz
- chunky tomato sauce 2 cups (490 g)
- fresh basil — chopped, or 1 tsp dried 1 Tbsp
- grated parmesan cheese — for serving 4 tsp
- 99% lean ground turkey 6 oz
- 93% lean ground beef 6 oz
- whole-wheat breadcrumbs — half for each meat 1/2 cup (55 g)
- fat-free evaporated milk — half for each meat 4 Tbsp
- grated parmesan cheese — half for each meat 2 Tbsp
- fresh chives — chopped, half for each meat, or 2 tsp dried 1 Tbsp
- fresh parsley — chopped, half for each meat, or 2 tsp dried 1 Tbsp
Steps
- Heat the oven to 400°F. Put a large pot of water on to boil.
- Cook the spaghetti as the package says, then drain.
- Meanwhile, mix the turkey in one bowl and the beef in another, each with half of the breadcrumbs, evaporated milk, 2 tablespoons of parmesan, chives, and parsley.
- Roll 1 1/2 tablespoons of mixture at a time into balls and set them on a nonstick baking sheet: 8 turkey and 8 beef.
- Bake for 10 minutes, until cooked through (165°F inside).
- Warm the sauce. Serve each plate with 4 meatballs, pasta, sauce, a teaspoon of parmesan, and a pinch of basil.