Italian Turkey Meatballs

This recipe is adapted from my Everyday Food cookbook. Spaghetti and meatballs is a classic and a comfort. This is a great recipe because it's simple, healthy, and delicious! They are a favorite of ours and they have a lot of flavor. I was surprised when I first made them because ground turkey that is not properly seasoned can be bland. 2 large egg whites
1/2 c. milk
salt and pepper
1 small or medium onion, finely chopped
1/4 c. dried breadcrumbs
1/4 c. parmesan cheese, grated
1/4 c. chopped fresh flat leaf parsely (this can be left out-I have used dried italian herbs like basil and oregano and I have also used a few tablespoons of fresh chopped basil as well, all are good)
1 lb. ground turkey (I like Jenny-O Turkey Store)
I also added a few dashes of Penzey's Italian Herb Mix
8 oz. pasta
1 jar of pasta sauce (or make your own homemade for 0 Points+!)

1. In a large bowl, whisk the egg and the milk. Add the salt and pepper and stir in the onion, breadcrumbs, cheese, and parsely. Add the turkey, and mix until combined. Form the mixture into 8 meatballs.
2. Add pasta sauce to a large saucepan (you may not need all of it) and arrange meatballs in the sauce. Cook the meatballs for 8 minutes, or until cooked through.
3. Meanwhile cook the pasta in a large pot of boiling, salted water until al dente according to the package instructions. Drain the pasta and add to bowls. Top with sauce and meatballs.

Serves 4
1 serving =2 meatballs
4 WW Points+ per serving
11 WW Points+ per serving with 1/2 cup of pasta sauce and 1 cup of white or whole wheat pasta