Nutritional Info

Nutrition Facts

Serving Size 1 (486g)

Calories 463
Calories from Fat 164 (35%)
Amount Per Serving %DIV
Total Fat 18.2g 28%
Saturated Fat 8.4g 42%
Monounsaturated Fat 7.9g
Polyunsaturated Fat 2g
Trans Fat 0.0g
Cholesterol 111.1mg 37%
Sodium 412mg 18%
Potassium 714.3mg 15%
Total Carbohydrate 30.1g 10%
Dietary Fiber 3g 12%
Sugars 7.5g
Protein 38.1g 76%

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Recipe Description
The ricotta cheese in the sauce takes this recipe out of the realm of the ordinary.
Prep time
15 min
Cook time
30 min
Ready In
45 min


Serves Tool

Serves To:USMetric
1/2 Pound(lb)  turkey breast, ground
1/2 Pound(lb)  10% fat ground beef
2 Clove(clv)  garlic, minced
1/2 Cup(c)  onions, minced or grated
1/4 Cup(c)  dry breadcrumbs
1   egg white
2 Tablespoon(T)  fresh parsley, chopped
1 Teaspoon(t)  oregano, dried
1/4 Teaspoon(t)  sage, dried
1 Teaspoon(t)  olive oil
1 Pound(lb)  spaghetti
2 1/2 Cup(c)  tomato or spaghetti sauce
1/2 Cup(c)  reduced fat ricotta cheese
1/2 Teaspoon(t)  kosher salt, or to taste
4 Tablespoon(T)  parmesan cheese, grated (optional)


Mix the turkey, beef, garlic, onions, breadcrumbs, egg white and herbs. Squeeze together with your hands and knead until evenly mixed. Roll into small balls, each about 1 inch across. Heat the oil in a nonstick pan over moderate heat. Brown the meatballs in batches. Once browned on all sides, remove to a plate, cover, and keep warm. Meanwhile, put up a large pot of water to cook the pasta. Put the tomato sauce into a medium saucepan and heat until hot, but not simmering. Stir the ricotta into the tomato sauce, taste, and add salt as needed (ricottas vary greatly in salt content). Cover and keep warm. Cook the pasta. Drain and put in a large serving bowl. Top with the meatballs and sauce.

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