Mozzarella Stuffed Meatballs
35Prep Time Minutes
35Total Time Minutes
6Number of Ingredients
1 pkg (13.25 oz each) dry whole wheat spaghetti, uncooked
1 pkg (20 oz each) lean ground turkey
1/4 cup Egg Beaters® Original
1/4 cup Italian-style bread crumbs
2 pieces (1 oz each) part-skim mozzarella string cheese
2 tablespoons Pure Wesson® Canola Oil
1 can (24 oz each) Hunt's® Traditional Pasta Sauce
|% Daily Value|
|Total Fat||14 g||22%|
|Saturated Fat||3 g||16%|
|Dietary Fiber||11 g||43%|
|Vitamin C||3 mg||5%|
|Vitamin A||680 iu||14%|
Cook spaghetti according to package directions, omitting salt.
Meanwhile, combine turkey, Egg Beaters and bread crumbs in bowl just until combined. Divide mixture into 18 portions. Cut cheese into 18 equal pieces (about 1/2 inch). Place 1 piece cheese in center of each meat portion and gently shape into ball.
Heat oil in large nonstick skillet over medium heat. Add meatballs; cook 8 to 10 minutes, turning gently to brown all sides. Cook 2 to 3 minutes more or until meat is no longer pink. Remove drippings. Pour sauce over meatballs; heat until sauce is hot, stirring occasionally.
To serve, divide spaghetti between each plate and top with 3 meatballs and sauce each.