You are here: Home » Recipes » SPICY SPAGHETTI WITH TURKEY MEATBALLS SPICY SPAGHETTI WITH TURKEY MEATBALLS Recipe by California Walnut Board Yield 4 servings Prep 20 mins Cook 25 mins PrintEmail Ingredients 6 ounces lean ground turkey3/4 cup (3 oz.) finely ground California walnuts1/4 cup fine, dry bread crumbs2 tablespoons low cholesterol egg substitute2 teaspoons dried basil or oregano1/2 teaspoon salt1/4 teaspoon pepper -- no-stick cooking spray1 -- onion, chopped2 cloves garlic, minced2 cans (14 ½ oz. each) diced, peeled tomatoes, no salt added1/4 cup tomato paste1 teaspoon Italian seasoning12 ounces spaghetti -- grated fat-free Parmesan cheese, if desired Instructions To make the meatballs, in a large bowl combine the turkey, walnuts, bread crumbs, egg substitute, basil, ¼ teaspoon salt and ¼ teaspoon of pepper. Mix thoroughly and shape into meatballs about 1 ½ inches in diameter; you will have about 12. Coat a large skillet or Dutch oven, preferably nonstick, with no-stick cooking spray and place over moderate heat. Add the meatballs brown them lightly on all sides. Add the onion and garlic to the meatballs and continue to cook, stirring frequently, for about 5 minutes. Add the tomatoes, tomato paste and oregano and bring to a boil. Reduce heat then cover the pan and simmer about 20 minutes. Season with additional salt and pepper to taste, if desired. Cook the spaghetti in a large pot of boiling water until done. Drain well in a colander, transfer to a serving bowl and top with the tomato sauce and meatballs. Pass Parmesan cheese at the table, if desired.