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; 8 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 33 mg cholesterol; 402 mg sodium. 513 mg potassium; 43 g carbohydrates; 4 g fiber; 8 g sugar; 28 g protein; 0 g trans fatty acid; 407 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 116 mcg folate; 0 mcg vitamin b12; 106 mg calcium; 4 mg iron;