Pasta With Turkey Meatballs

Mar 22

Written by Judy Doherty, MPS, PCII

Turmeric Fettucini With Turkey Meatballs

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Turkey meatballs are braised with marinara sauce and then served over twisted turmeric fettuccini noodles. Of course any noodles will do but we love these yellow beauties!

Ingredients

8 ounces turkey breast ground
8 ounces fettucini noodles with turmeric, lemon, or any yellow color
3 cups marinara sauce low sodium (220 mg or less per serving)
1 tsp olive oil extra virgin
1/2 cup panko bread crumbs
1 pinch cayenne pepper
1 tsp oregano

Instructions

Cook the pasta according to the package instructions.
Make the meatballs. Mix the turkey with the breadcrumbs, salt, and oregano. Mix and make round 12 round balls. Fry each one in olive oil, then add the marinara sauce. Cover and place in a 375-degree oven for 15 minutes or until done. Stir once or twice while cooking.
Serve the marinara sauce and meatballs over each plate of pasta.

Notes

Round out each pasta plate with a huge salad.

Nutrition Facts

Calories

352.04

Fat

3.87 g

Sat. Fat

0.66 g

Carbs

57.69 g

Fiber

5.02 g

Net carbs

52.66 g

Sugar

8.55 g

Protein

22.82 g

Sodium

1046.17 mg

Cholesterol

30.62 mg

Main Course

Mediterranean

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Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com