- Meatballs:
- 2 onions, diced
- 1/4 cup chopped fresh parsley
- 3 cloves garlic, minced
- 2/3 cup fresh bread crumbs
- 1/4 cup fat-free milk
- 1 egg, lightly beaten
- 2 teaspoons Italian seasoning
- 1/4 teaspoon salt
- 1/2 pound extra-lean ground beef
- 1/2 pound ground turkey breast
- 2 teaspoons olive oil
- Sauce:
- 2 (28 ounce) cans tomato sauce
- 1 (15 ounce) can diced tomatoes with juice
- 2 tablespoons sugar
- 2 tablespoons Italian seasoning
- 12 ounces spaghetti
- To Make the Meatballs: Coat a Dutch oven with nonstick spray. Warm over medium heat. Add the onions, parsley, and garlic. Cook, stirring often, for 8 to 10 minutes, or until the onions are soft. Add a few tablespoons water, if necessary, to prevent the onions from sticking. Remove 1/4 cup of the onion mixture to a large bowl. Set the remainder aside.
- To the bowl, add the bread crumbs, milk, egg, Italian seasoning, and salt. Stir to mix. Stir in the beef and turkey. Shape into 12 meatballs, each 2 inches in diameter.
- Return the Dutch oven to the stove top. Warm the oil over medium-high heat. Add the meatballs. Cook, turning often, for 5 minutes, or until well-browned.
- To Make the Sauce: To the Dutch oven, add the tomato sauce, diced tomatoes (with juice), sugar, Italian seasoning, and the reserved onion mixture. Bring to a boil over high heat. Reduce the heat to low. Cover and simmer, stirring occasionally, for 20 to 25 minutes, or until the meatballs are cooked through.
- Meanwhile, cook the pasta according to package directions. Place in a serving bowl. Top with the sauce and meatballs.