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Pizza & Pasta · Pasta
Spaghetti & Turkey Meatballs
Sunday-dinner energy: tender herbed meatballs in a garlicky 20-minute marinara over protein spaghetti.
483Calories
49.1gProtein
46.3gNet carbs
10.2gFiber
9.2gFat
Ingredients
Tap an ingredient to check it off. Gram weights follow the serving scaler.
18 oz (500 g) 99% lean ground turkey
500 g
½ cup (30 g) gluten-free panko
30 g
¼ cup (60 g) liquid egg whites
60 g
3 Tbsp (15 g) nutritional yeast
15 g
2 tsp Italian herbs + 1 tsp garlic powder + ½ tsp chili flakes + 1 tsp salt, divided
10 g
8 oz (225 g) chickpea spaghetti
225 g
2½ cups (600 g) canned crushed tomatoes
600 g
2 Tbsp (30 g) tomato paste
30 g
1 small onion (100 g), diced fine
100 g
4 cloves garlic, sliced
12 g
2½ tsp (10 g) olive oil
10 g
2 tsp (8 g) allulose (tames the acid)
8 g
oil spray
3 g
Method
- Mix the turkey, panko, egg whites, nutritional yeast, and half the seasoning gently. Wet your hands and roll 16 balls — light touch, tender meatballs.
- Brown the meatballs in a misted skillet over medium-high, turning to color all over, ~6 minutes. They finish in the sauce; move them to a plate.
- In the same pan, warm the olive oil and soften the onion 3 minutes; add garlic for 1 more. Fry the tomato paste 60 seconds, then add crushed tomatoes, allulose, and remaining herbs.
- Return the meatballs, cover, and simmer gently 12–15 minutes.
- Cook the spaghetti 1 minute shy of package time, then marry it with the sauce, loosening with pasta water. Four meatballs per plate; nutritional yeast on top as your 'parm'.
Nutrition facts
Per serving.
Calories483
Total fat9.2 g
Total carbohydrate58.5 g
Dietary fiber10.2 g
Allulose2 g
Net carbs46.3 g
Protein49.1 g
Net carbs equal total carbohydrate minus fiber and allulose. Values use USDA ingredient data or standard label values and can vary by brand, preparation and portioning. The serving scaler changes ingredient weights, not the per serving nutrition shown here.
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