Ww Weight Watchers Turkey Meatballs W Spaghetti Recipes

WW WEIGHT WATCHERS TURKEY MEATBALLS W/ SPAGHETTI

Steps:

• Preheat oven to 375.
• Combine turkey, egg whites, bread crumbs, poultry seasoning, garlic, and salt in a medium bowl. Shape about 1/4 c each of turkey mixture into balls; arrange on a cookie sheet coated with cooking spray. Bake until turkey is no longer pink inside, about 20 minutes.
• Meanwhile, cook spaghetti according to package instructions, excluding oil and salt; drain. Combine cooked spaghetti with sauce and warm over medium heat. Remove from heat, add meatballs and toss to coat. Yields about 3/4 heaping cup of spaghetti and 2 meatballs per serving.

ITALIAN TURKEY MEATBALLS

Steps:

• In a medium size pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, onion, salt, pepper, oregano, basil and bay leaf. Stir and reduce heat to low. Cover and let simmer on low 5-10 minutes.
• Meanwhile, in a large bowl, combine ground turkey, breadcrumbs, egg, parsley, garlic and cheese. Using wet hands, mix all the ingredients well until everything is combined. Form small meatballs, about the size of a ping ping ball (1/8th cup each).
• If you wish, you can brown the meatballs in a skillet, or brown them in the broiler on a sheet pan until the tops are golden, 7 to 8 minutes. OR you can gently plop them right into the sauce.
• Add the meatballs to the sauce and cook about 20 minutes. Discard the bay leaf and onion and serve over pasta or whole wheat Italian bread.

WEIGHT WATCHERS SPAGHETTI WITH MEAT SAUCE 5 POINTS

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, carrot and garlic.
• Cook, stirring frequently, until onion is translucent, about 6 minutes.
• Add ground beef to skillet.
• Cook, breaking up clumps with a wooden spoon, until browned, about 4 minutes.
• Stir in tomatoes and puree, salt, red pepper flakes and basil; bring to a boil.
• Reduce heat and simmer 5 minutes for flavors to blend and for sauce to thicken slightly; spoon sauce over spaghetti.
• Yields about 1/2 cup of spaghetti and 2/3 cup of sauce per serving. (Note: Refrigerate extra sauce for up to 3 days or freeze for up to 2 months.).