- 1 (13.25 ounce) package dry whole wheat spaghetti, uncooked
- 1 (20 ounce) package lean ground turkey
- 1/4 cup Egg Beaters® Original
- 1/4 cup Italian-style bread crumbs
- 2 (1 ounce) pieces part-skim mozzarella string cheese
- 2 tablespoons Pure Wesson® Canola Oil
- 1 (26.5 ounce) can Hunt's® Traditional Pasta Sauce
- Cook spaghetti according to package directions, omitting salt.
- Meanwhile, combine turkey, Egg Beaters and bread crumbs in bowl just until combined. Divide mixture into 18 portions. Cut cheese into 18 equal pieces (about 1/2 inch). Place 1 piece cheese in center of each meat portion and gently shape into ball.
- Heat oil in large nonstick skillet over medium heat. Add meatballs; cook 8 to 10 minutes, turning gently to brown all sides. Cook 2 to 3 minutes more or until meat is no longer pink. Remove drippings. Pour sauce over meatballs; heat until sauce is hot, stirring occasionally.
- To serve, divide spaghetti between each plate and top with 3 meatballs and sauce each.