Cheese-Stuffed Turkey Meatballs with PastaAdapted from WW Points Plus Cookbook 10 WW Points+ Ingredients
8 ounces ground skinless turkey breast1/2 cup grated Parmesan Cheese
1/4 cup plain dried bread crumbs
1/4 cup chopped fresh parsley
1/4 cup fat free milk
1/4 cup of egg beaters
2 garlic cloves, minced
pinch of cayenne pepper
1 ounce part-skim mozzarella string cheese cut into 16 cubes
2 cups Fat free marinara sauce
1/2 cup water
8 oz whole wheat spaghetti
2 cups thinly sliced escarole (I skipped this all together, I didn't have it)
- Mix turkey, 1/4 cup Parmesan, bread crumbs, parsley, milk, egg beaters, garlic and cayenne in a bowl. Make 16 balls. Stuff them with mozzarella chunks (1/16th of the mozzarella).
- Bring Marinara sauce and water to a simmer ... I just now realized I skipped the water. Oops. I'll need to figure out if that adds a point, but really, why would you want to thin down your sauce ... it's prob for the meatballs so too much moisture doesn't cook off or something like that, but whatever. Simmer your sauce. Add the meatballs, cover and let simmer until they're cooked through (approx 10 mins ... make sure to get your pasta cooking at the appropriate time).
-If you're going with escarole add that during the last minute of pasta cooking
-Divide pasta into 4 bowls, top evenly with meatballs and sauce. Use the rest of the Parmesan to sprinkle evenly on top.