spagittSpaghetti and meatballs; it’s a classic endurance sports meal and for good reason. Complex carbs will fuel you up for tomorrow while the protein will help you recover from today. (From USA Triathlon)

Servings: 8
1 hour

2 pounds 99 percent lean ground turkey breast
1/3 cup whole-wheat bread crumbs
2 eggs
3 cloves garlic, minced
1 tablespoon dried onion flakes
2 tablespoons fresh basil, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
4 cups tomato-basil pasta sauce from a jar
1 pinch of salt
1 pound whole-wheat fettuccine

Combine ground turkey, bread crumbs, eggs, garlic, onion flakes, basil, salt and pepper in a large bowl and mix well.

Coat a large nonstick skillet with cooking spray. Roll meat mixture into 40 2-inch balls and place a single layer in the skillet. (They usually have to be cooked in two batches.) Brown over medium heat, using tongs or a wooden spoon to turn the meatballs so the outsides cook evenly. Transfer meatballs to a large saucepan and pour in the tomato-basil sauce. Cover and simmer over a low flame for 40 minutes.

While the meatballs are cooking, fill a large saucepan with water and a pinch of salt. Bring to a boil over medium-high heat, then add fettuccine. Cook 12–14 minutes or as directed on the package. Pour into a colander to drain.

Add about 3/4 cup cooked fettuccine to each plate and top with meatballs and sauce.

Per serving: 400 calories, 5 grams fat, 55 grams total carbohydrate, 8 grams dietary fiber, 38 grams protein

TIP: You can purchase a commercial brand of whole-wheat bread crumbs, such as 4C, or make your own with bread you have on hand.

About the Author Michael Lantz (Big Papa)

The Wellness Warrior™; Health & Leadership/Business Coach, Speaker, Blogger, Author, Ironman Triathlete Helping others live with more health and joy, paying for their dreams and make a difference in the world! Learn more:

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