SPAGHETTI AND MEATBALLS 1/3 cup Italian-seasoned breadcrumbs 1/4 cup (1 ounce) grated fresh Parmesan cheese 1/4 cup chopped fresh parsley 1/2 teaspoon dried basil 1 pound ground turkey 2 large egg whites 1 teaspoon olive oil 3 cups Tomato Sauce (recipe follows) 3 cups hot cooked spaghetti (about 6 ounces uncooked pasta) Combine first 6 ingredients in a bowl; shape mixture into 16 (1 1/2-inch) meatballs. Heat olive oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 5 minutes, browning on all sides. Add Tomato Sauce, and bring to a boil. Cover, reduce heat, and simmer 15 minutes. Serve over spaghetti.

Serves 4.

TOMATO SAUCE

1 teaspoon olive oil
1 cup chopped onion
2 garlic cloves, minced
1/2 cup dry white wine
2 tablespoons tomato paste
2 teaspoons dried basil
2 teaspoons dried oregano
1/4 teaspoon black pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 (8-ounce) can no-salt-added tomato sauce

Heat the oil in a large nonstick skillet over medium-high heat. Add onion and garlic, and sauté 5 minutes. Stir in wine and remaining ingredients; bring to a boil. Reduce heat; simmer 15 minutes.

Serves 4.

1 Serving - 4 meatballs, about 3/4 cup sauce, and 3/4 cup noodles: Calories: 437 (Cal. from fat: 17%), Fat: 8.4g (Saturated: 2.7g), Cholesterol: 79mg, Sodium: 600mg, Carbohydrate: 51.2g, Protein: 37.9g.

[Cooking Light, September 2000]