Spaghetti And Turkey Meatballs In Tomato Sauce

• 1 pound ground lean turkey meat
• 3/4 cup finely grated Parmigiano-Reggiano cheese, divided
• 1/4 cup chopped parsley, plus more for garnish
• 1/4 cup fresh whole-wheat breadcrumbs (from 1 slice whole-wheat bread)
• 1 egg, beaten
• 3/4 teaspoon salt, divided
• 1/2 teaspoon pepper, divided
• 1 tablespoon olive oil
• 1 small onion, minced (1 cup)
• 2 cloves minced garlic
• 1 (26-ounce) can low-sodium crushed tomatoes
• 1 cup canned pinto beans, rinsed and drained
• 1/2 pound whole-wheat spaghetti, cooked according to package directions and kept warm

1. Combine turkey, 1/2 cup cheese, parsley, breadcrumbs, egg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, and form into 15 meatballs. Place meatballs on a plate and reserve.
2. Heat oil in a large saucepan over medium-high heat. Add onion and cook until soft, 5 minutes. Add garlic, and cook an additional 2 minutes.
3. Add tomatoes, beans, and remaining salt and pepper; bring to a boil.
4. Add meatballs; return to a boil. Reduce heat and simmer on low heat until meatballs are cooked through and sauce has thickened, 15 minutes.
5. Divide spaghetti among 5 bowls, then divide meatballs and sauce among bowls. Garnish with additional parsley and remaining 1/4 cup cheese.

ground lean turkey meat, cheese, parsley, breadcrumbs, egg, salt, pepper, olive oil, onion, garlic, tomatoes, pinto beans, directions

Taken from www.myrecipes.com/recipe/spaghetti-turkey-meatballs-0 (may not work)