Ingredients:

  • 1 lb lean ground beef (90/10)
  • 0.5 lb lean ground turkey
  • 0.5 cup panko breadcrumbs
  • 0.25 cup low-fat milk
  • 1 large egg, beaten
  • 1 cup freshly grated Parmesan cheese, divided
  • 3 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 1 lb dry spaghetti
  • 28 oz low-sugar marinara sauce
  • 1 tsp dried oregano
  • 0.5 tsp red pepper flakes
  • 2 cups low-moisture part-skim mozzarella cheese, shredded
  • Fresh basil for garnish

Instructions:

  1. Preheat oven to 190°C (375°F). In a small bowl, soak panko breadcrumbs in milk for 5 minutes to create a panade.
  2. In a large mixing bowl, combine ground beef, ground turkey, egg, 1/2 cup Parmesan, minced garlic, parsley, salt, pepper, and the soaked breadcrumb paste. Mix gently by hand until just combined.
  3. Roll the mixture into 2.5 cm balls and place on a baking sheet. Bake for 10 minutes until the exterior is matte and slightly browned.
  4. Bring a large pot of salted water to a boil. Cook spaghetti for 2 minutes less than the package directions (al dente). Drain well.
  5. In the same pot or a large bowl, toss the cooked spaghetti with the marinara sauce, oregano, and red pepper flakes until well coated.
  6. Transfer the sauced pasta to a lightly greased 9x13 inch baking dish. Nestle the baked meatballs into the pasta.
  7. Evenly sprinkle the shredded mozzarella and the remaining 1/2 cup of Parmesan over the top.
  8. Bake for 20–25 minutes until the cheese is bubbling and golden brown. Garnish with fresh basil before serving.