Source: Parents Magazine


Recipe Summary test

40 mins
50 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Cook the fettuccine according to package directions. Drain and set aside.

  • In a large bowl. combine the turkey, 1/4 cup of the onion, the breadcrumbs, 2 Tbs. Parmesan, 1/8 tsp. salt, and pepper. Mix until thoroughly combined; roll the turkey mixture into thirty-six 1-inch balls. Transfer meatballs to a baking sheet. Bake 12 to 15 minutes or until no longer pink.

  • Meanwhile, in a medium saucepan, heat the oil over medium-high heat. Add remaining 1/4 cup onion and the garlic. Reduce heat to medium and cook until tender, 6 to 8 minutes. Add the tomatoes and remaining 1/8 tsp. salt plus pepper. Bring to a simmer and cook, uncovered, until the sauce thickens slightly, about 10 minutes, stirring occasionally.

  • Add the reserved pasta to the tomato sauce, and toss to combine; heat through. Serve the pasta topped with the meatballs, basil, and additional Parmesan cheese.

Nutrition Facts

341 calories; fat 8g; cholesterol 33mg; saturated fat 2g; carbohydrates 43g; mono fat 4g; poly fat 1g; insoluble fiber 4g; sugars 8g; protein 28g; vitamin a 407.2IU; vitamin c 13.6mg; thiamin 0.5mg; riboflavin 0.3mg; niacin equivalents 4.7mg; vitamin b6 0.3mg; folate 115.7mcg; vitamin b12 0.1mcg; sodium 402mg; potassium 513mg; calcium 106mg; iron 4.3mg.