Ingredients:

  • 1 lb lean ground beef (90% lean)
  • 1 lb ground turkey breast
  • 1/2 cup whole wheat breadcrumbs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 large egg, beaten
  • 3 cloves garlic, minced
  • 1/4 cup fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 28 oz crushed tomatoes (no salt added)
  • 2 tbsp tomato paste
  • 1 tsp granulated sugar
  • 1 tbsp dried basil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup low-sodium beef broth
  • 1 lb whole grain spaghetti
  • 2 tbsp olive oil

Instructions:

  1. In a large mixing bowl, combine 1 lb lean ground beef, 1 lb ground turkey breast, 1/2 cup whole wheat breadcrumbs, 1/2 cup freshly grated Parmesan cheese, 1 beaten large egg, 3 cloves minced garlic, 1/4 cup finely chopped fresh parsley, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Mix gently by hand until just combined; roll the mixture into 24 equal-sized balls (about 1.5 inches in diameter).
  2. Heat 1 tablespoon of olive oil in a 12-inch deep skillet or Dutch oven over medium-high heat. Add meatballs in batches to avoid crowding and sear for 2-3 minutes per side until a deep golden brown crust forms. Remove meatballs from the pan and set aside on a plate.
  3. In the same skillet, add the remaining 1 tablespoon of olive oil and sauté 1 finely diced medium yellow onion until translucent. Stir in 4 cloves minced garlic and 2 tbsp tomato paste, cooking for 2 minutes until the paste turns deep red.
  4. Pour in 28 oz crushed tomatoes, 1/2 cup low-sodium beef broth, 1 tsp granulated sugar, 1 tbsp dried basil, 1 tsp salt, and 1/2 tsp black pepper. Stir until the sauce is velvety and smooth.
  5. Gently nestle the seared meatballs back into the sauce. Lower heat to medium-low, cover, and simmer for 30-40 minutes until the sauce thickens and meatballs reach an internal temperature of 165°F (74°C).
  6. While meatballs are simmering, boil 1 lb whole grain spaghetti in salted water according to package directions until al dente. Drain and toss with 2 tbsp olive oil to prevent sticking.
  7. Serve the pasta topped with the meatballs and sauce.