2 medium carrots (about 6 ounces), peeled and grated (about ⅔ cup)
1 large egg, beaten
½ cup quick-cooking oats
½ cup grated Parmesan cheese
2 tablespoons ground flaxseed or wheat germ
½ cup chopped fresh basil or 1 tablespoon dried basil
½ teaspoon garlic powder
½ teaspoon kosher salt
⅛ teaspoon pepper
One 26-ounce jar pasta sauce
12 ounces whole wheat or whole wheat blend spaghetti
Instructions
Preheat the oven to 400°F. Lightly oil or coat a large rimmed baking sheet with nonstick cooking spray and set aside.
Place the ground turkey, carrots, egg, oats, Parmesan cheese, flaxseed, basil, garlic powder, salt and pepper in a large bowl and mix until just combined.
Shape the meat mixture into twenty-four 1½-inch balls. Place on the prepared baking sheet and cook until lightly browned, 10 minutes.
Meanwhile, place the pasta sauce in a large saucepan over medium heat. Cover and bring to a simmer. When the turkey meatballs come out of the oven, add them to the sauce, reduce the heat and simmer, covered, until the meatballs are fully cooked and have absorbed some of the sauce flavors, about 20 minutes.
While the sauce and meatballs are simmering, cook the pasta according to package directions. Drain, transfer to a large bowl or platter, and serve with the sauce and meatballs on top.
Notes
60% vitamin A, 10% vitamin C, 15% calcium, 15% iron per serving