- 2 cups purchased chunky tomato pasta sauce
- 1/2 pound ground turkey
- 3/4 cup fresh breadcrumbs made from crustless Italian bread
- 2 3/4 tablespoons purchased pesto
- 1 egg white
- 1/4 teaspoon salt
- 8 ounces spaghetti
- Spread 1 cup pasta sauce over bottom of heavy medium skillet. Mix turkey, breadcrumbs, pesto, egg white and salt in medium bowl. Using moistened hands, form mixture into 8 meatballs. Place meatballs in single layer in sauce. Spoon remaining sauce over. Bring to simmer. Cover; reduce heat to medium-low and simmer until meatballs are cooked through, stirring occasionally, about 20 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; divide between bowls. Top with meatballs and sauce.