Skillet Spaghetti and Meatballs
A simple one-skillet spaghetti with turkey meatballs that cooks in about 35 minutes.
Servings: 6 servings
Ingredients
- 1 pound ground turkey
- 1/2 cup yellow onion diced small
- 2 egg whites
- 2 tablespoons Parmesan cheese fat-free, grated
- 1/4 cup whole-wheat panko breadcrumbs
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 14 ounces diced tomatoes canned, no sugar added
- 24 ounces marinara sauce jar, no sugar added
- 2 1/2 cups hot water
- 8 ounces whole-wheat spaghetti noodles
Instructions
- In a mixing bowl, combine the ground turkey, diced yellow onion, egg whites, grated Parmesan, whole-wheat panko breadcrumbs, and minced garlic; mix until combined and form into 1-inch meatballs.
- Heat the olive oil in a large high-sided skillet over medium-high heat.
- Add the meatballs and cook 8–10 minutes, turning once or twice, until browned and cooked through; drain any excess liquid from the skillet.
- Return the skillet to medium-high heat and add the diced tomatoes, marinara sauce, hot water, and the whole-wheat spaghetti (break noodles in half if needed to fit).
- Bring the mixture to a boil, then reduce heat to a simmer, cover, and cook 10–12 minutes until the pasta is tender, stirring occasionally and adding more water if necessary.
- Serve hot and top with additional grated Parmesan or chopped parsley if desired.
Equipment
- Mixing Bowl
- large high-sided skillet
- Spatula or tongs
- Measuring Cups and Spoons
- Knife
- Cutting Board
Notes
- Form meatballs to about 1 inch for even cooking.
- Drain excess liquid after browning the meatballs.
- Break spaghetti to fit the pan if needed.
- Add a splash of water if the sauce becomes too thick while simmering.