Ingredients
The following ingredients have 4 Servings
- 1/4 cup Progresso™ plain panko crispy bread crumbs
- 1/4 cup milk
- 3/4 lb ground turkey
- 1 1/2 cups finely chopped kale
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped fresh basil leaves
- 1/4 cup shredded Parmesan cheese
- 1 egg, slightly beaten
- 2 cloves garlic, finely chopped
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 jar (26 oz) Muir Glen™ organic tomato basil pasta sauce
- 12 oz uncooked whole wheat spaghetti, cooked and drained as directed on package
Instruction
- In large bowl, mix bread crumbs and milk; let stand 5 minutes. Add turkey, kale, onion, basil, Parmesan, egg, garlic, salt and pepper; gently mix. Shape into 16 (2-inch) meatballs.
- In 12-inch nonstick skillet, heat oil over medium-high heat until hot. Place meatballs in skillet; cook 5 to 7 minutes, turning gently, until browned on all sides.
- In 3-quart saucepan, heat pasta sauce to boiling over medium heat. Add meatballs; reduce heat to low. Cover; simmer meatballs in sauce about 15 minutes or until cooked through (at least 165°F), stirring once. Serve meatballs and sauce with cooked spaghetti.
