Spaghetti With Smart Walnut Meatballs & Tomato Sauce
"Lighter than traditional meatballs, these poultry versions are tasty and baked instead of fried. If you make this in the summer or fall, fresh basil really makes a difference. To keep the meatballs moist look for ground turkey that is a mixture of both white and dark meat, and if you're short on time you can use a jar of organic tomato sauce...."
INGREDIENTS
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1 cup fresh, whole-wheat breadcrumbs
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1/4 cup milk
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1 large egg, beaten
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1/2 cup finely chopped California walnuts
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1/2 cup grated Parmesan cheese
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2 tablespoons minced flat leaf parsley leaves
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1 clove garlic, very finely minced or pressed
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Scant 1/2 teaspoon kosher salt
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon freshly grated nutmeg
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1 pound ground turkey, lean
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1 tablespoon olive oil
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1 cup chopped onion
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1 tablespoon minced garlic
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1 teaspoon dried basil
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1 teaspoon dried oregano
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1 teaspoon sugar
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1/4 teaspoon red pepper flakes
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Kosher or sea salt and freshly ground pepper to taste
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1/2 pound dry spaghetti noodles
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Snipped fresh basil and parsley leaves (optional)
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1 (32 oz) canwhole plum tomatoesincluding juice
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