Healthier Spaghetti and Meatballs
1 lb. extra-lean ground beef (or turkey)
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1/3 cup seasoned dry bread crumbs (use seasoned whole-wheat breadcrumbs, if you can find them)
2 cloves garlic, minced
1 egg
1 cup Shredded Italian Cheese Blend, divided
3 Tbsp. Grated Parmesan Cheese, divided
1/2 lb. whole wheat spaghetti, uncooked, broken in half
1 jar (24 oz.) spaghetti sauce (use lower sodium or heart smart versions)* To prep your spinach; thaw frozen spinach. Chop into small pieces and drain well with paper towel. Make sure to remove as much moisture as possible before adding to recipe.
Heat oven to 375
Mix beef (or turkey), spinach, bread crumbs, garlic, egg, 3/4 cup shredded cheese and 2 Tbsp. Parmesan just until blended; shape into 18 meatballs, using about 2 Tbsp. for each. Place on baking sheet sprayed with cooking spray.
Bake 15 min. or until done. Meanwhile, cook spaghetti as directed on package, and heat spaghetti sauce in separate large saucepan.
Drain spaghetti. Stir meatballs into sauce; spoon over spaghetti. Sprinkle with remaining cheeses.
Adapted from KraftRecipes.com
Photo credit: www.sxc.hu
