Spaghetti with Turkey Meatballs

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 28 oz canned tomatoes with basil crushed canned
• 1 large eggs 
• 4 cloves garlic minced
• 1 pound pd of ground turkey 93% lean ( )
• 1 tablespoon olive oil 
• 6 tablespoons parmesan grated
• 20 servings salt 
• 1.3 cups scallions thinly sliced
• 2 cups zucchini grated (from 1 large zucchini)
• 0.3 cup triscuits crushed finely
• 13.3 oz whole-grain spaghetti 
• 0.3 cup triscuits crushed finely

Equipment

• frying pan
• baking sheet
• oven
• pot
• aluminum foil

Directions

1. Preheat oven to 350F. Bring a pot of salted water to a boil. Line a rimmed baking sheet with foil, and mist with cooking spray.
2. Mix turkey, zucchini, Triscuits, egg, pepper, half of scallions and half of garlic. Form into 30 1 1/2-inch meatballs; place on sheet.
3. Bake 20 minutes.
4. Warm oil in a 12-inch skillet over medium heat; saut remaining scallions and garlic for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat and simmer, stirring often, until sauce thickens, 8 minutes. Stir in meatballs. Reduce heat to low.
5. Add spaghetti to boiling water and cook until al dente, about 8 minutes.
6. Drain; top with meatballs, sauce and Parmesan, and serve.