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Spaghetti With Turkey Pesto Meatballs

Kate's notes: Double recipe, don't double breadcrumbs, use "smooth" pasta sauce

Prep
Cook
Serves 2people
Ingredients
2
cups purchased chunky tomato pasta sauce
1/2
lb ground turkey
3/4
cup fresh breadcrumbs made from Italian bread (don't use all of it)
2 3/4
tbsp purchased petso
1
egg white
1/4
tsp salt
8
oz spaghetti
Directions
1.
Spread 1 cup pasta sauce over bottom of heavy medium skillet.
2.
Mix turkey, breadcrumbs, pesto, egg white and salt in a medium bowl.
3.
Using moistened hands, form mixture into 8 meatballs.
4.
Place meatballs in single layer in sauce. Spoon remaining sauce over.
5.
Bring to simmer. Cover; reduce heat to medium-low and simmer until meatballs are cooked through, stirring occasionally, about 20 minutes.
6.
Meanwhile, cook pasta in a large pot of boiling salted water until just tender but still firm to bite.
7.
Drain pasta; divide between bowls. Top with meatballs and sauce.

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