Meatballs with Sun-Dried Tomato Sauce

Meatballs with Sun-Dried Tomato Sauce

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From: Diabetic Living Magazine

Classic spaghetti and meatballs gets a bit of a makeover in this recipe with turkey meatballs and a scrumptious sauce made with sun-dried tomatoes. Best of all, it's ready in just 25 minutes.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • Nonstick cooking spray
  • 1 (12 ounce) package (12) refrigerated or frozen cooked Italian-style turkey meatballs
  • 1 clove garlic, minced
  • 1 cup water
  • ½ cup coarsely chopped sun-dried tomatoes (not oil-packed)
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons snipped fresh basil or 2 teaspoons snipped fresh oregano
  • 4 ounces dried multigrain spaghetti, cooked according to package directions
  • 2 tablespoons finely shredded Parmesan cheese

Preparation

  • Prep

  • Ready In

  1. Prepare meatballs: Coat an unheated large nonstick skillet with cooking spray. Heat over medium heat. Add meatballs. Cook for 5 to 10 minutes or until meatballs are browned and heated through, turning occasionally.
  2. Prepare sauce: Lightly coat an unheated small saucepan with cooking spray; heat over medium heat. Add garlic to hot pan. Cook and stir for 10 seconds. Add water and bring to boiling. Remove from heat and add dried tomatoes. Cover and let stand for 5 minutes. Transfer tomato mixture to a blender or food processor and add vinegar. Cover and blend or process until smooth. Stir in basil.
  3. Add sauce to skillet with meatballs. Cook for 1 minute or until sauce is heated through, stirring to coat meatballs with sauce.
  4. Serve meatballs and sauce over hot cooked spaghetti and sprinkle with cheese.

Nutrition information

  • Serving size: 3 meatballs, ¼ cup sauce, ½ cup spaghetti
  • Per serving: 372 calories; 17 g fat(4 g sat); 4 g fiber; 31 g carbohydrates; 24 g protein; 93 mg cholesterol; 8 g sugars; 599 mg sodium;
  • Carbohydrate Servings: 2
  • Exchanges: 2½ lean protein, 1½ starch, 1 fat, ½ vegetable

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