Spaghetti and Turkey Meatballs in Tomato Sauce

Ingredients

• 1 cup pinto beans canned rinsed drained
• 26 ounce canned tomatoes low-sodium crushed canned
• 1 large eggs lightly beaten
• 2  garlic cloves minced
• 1 pound pd of ground turkey lean
• 1 tablespoon olive oil 
• 1 cup onion minced
• 0.5 cup parmesan finely grated
• 0.3 cup garnish: additional parsley 
• 0.3 cup parsley chopped
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 0.3 cup bread crumbs fresh whole-wheat
• 0.5 pound pasta like spaghetti whole-wheat

Equipment

• bowl
• sauce pan

Directions

1. Cook spaghetti according to package directions; keep warm.
2. Combine turkey, 1/2 cup Parmesan, 1/4 cup chopped parsley, bread crumbs, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl. Form into 15 meatballs; set aside.
3. Heat olive oil in a large saucepan over medium-high heat.
4. Add onion; cook until soft (5 minutes).
5. Add garlic; cook 2 minutes. Stir in tomatoes, pinto beans, 1/4 teaspoon each salt and pepper; bring to a boil.
6. Add meatballs; return to a boil. Reduce heat and simmer over low until meatballs are cooked through and sauce has thickened (15 minutes). Divide spaghetti, meatballs, and sauce among 5 bowls.
7. Garnish with additional parsley and 1/4 cup Parmesan.