• Yield: 4 servings
  • Prep: 20 mins
  • Cook: 25 mins


6ounces lean ground turkey
3/4cup (3 oz.) finely ground California walnuts
1/4cup fine, dry bread crumbs
2tablespoons low cholesterol egg substitute
2teaspoons dried basil or oregano
1/2teaspoon salt
1/4teaspoon pepper
-- no-stick cooking spray
1-- onion, chopped
2cloves garlic, minced
2cans (14 ½ oz. each) diced, peeled tomatoes, no salt added
1/4cup tomato paste
1teaspoon Italian seasoning
12ounces spaghetti
-- grated fat-free Parmesan cheese, if desired


  1. 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. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. Pass Parmesan cheese at the table, if desired.

Nutritional Info *per serving

  • Calories 430
  • Glycemic Load 10
  • Fat 19g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 12g
  • Monounsaturated Fat 3.5g
  • Cholesterol 30mg
  • Sodium 530mg
  • Potassium 870mg
  • Carbohydrate 49g
  • Fiber 7g
  • Sugars 10g
  • Protein 21g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 40%
  • Calcium 15%
  • Iron 30%