Pasta With Turkey Meatballs

Mar 18

Written By Judy Doherty, MPS, PCII

Turmeric Fettucini With Turkey Meatballs

Yield 4

Author Judy Doherty

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

Turkey meatballs are braised with marinara sauce and then served over twisted turmeric fettuccini noodles. Of course any noodles will do but we love these yellow beauties!

Ingredients

8 ounces turkey breast ground
8 ounces fettucini noodles with turmeric, lemon, or any yellow color
3 cups marinara sauce low sodium (220 mg or less per serving)
1 tsp olive oil extra virgin
1/2 cup panko bread crumbs
1 pinch cayenne pepper
1 tsp oregano

Instructions

Cook the pasta according to the package instructions.
Make the meatballs. Mix the turkey with the breadcrumbs, salt, and oregano. Mix and make round 12 round balls. Fry each one in olive oil, then add the marinara sauce. Cover and place in a 375-degree oven for 15 minutes or until done. Stir once or twice while cooking.
Serve the marinara sauce and meatballs over each plate of pasta.

Notes

Round out each pasta plate with a huge salad.

Nutrition Facts

Calories

352.04

Fat

3.87 g

Sat. Fat

0.66 g

Carbs

57.69 g

Fiber

5.02 g

Net carbs

52.66 g

Sugar

8.55 g

Protein

22.82 g

Sodium

1046.17 mg

Cholesterol

30.62 mg

Main Course

Mediterranean

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.