Spaghetti & Turkey Meatballs

I found this recipe in my Eating for Life cookbook and made it thinking I wouldn't really like the meatballs, but I loved them! (Probably because I actually used fresh parsley instead of my usual dried. :) )  I use Ronzoni Healthy Harvest spaghetti because it's got good stuff in it, and I think it tastes good, too. 

1 1/2 lean ground turkey
2 egg whites
1/2 cup dry breadcrumbs or quick oats
1/4 cup water
1/2 cup onion, finely chopped
2 cloves garlic, minced
1/4 cup fresh parsley, minced
2 tsp dried basil
1 tsp ground black pepper
3 cups Hunt's Chunky Vegetable spaghetti sauce
Spaghetti (about 12 oz)
1/4 cup Parmesan cheese

In a large mixing bowl, combine turkey, egg whites, breadcrumbs, water, onion, garlic, parsley, basil, and pepper.  Mix thoroughly and shape into 1 1/2" balls.  Arrange meatballs on a baking sheet and bake at 350 degrees for 20 minutes or until browned, turning once after 10 minutes. 

In a large saucepan, combine spaghetti sauce and cooked meatballs.  Simmer over low heat until warmed thoroughly.  Prepare spaghetti according to package directions.  Serve with Parmesan cheese. 

Makes 8 servings (one serving = 3 oz meatballs [about 3], 1/3 cup sauce, & 1/2 tbsp parmesan cheese).  Serve with 2 oz spagetti.

Nutrition Facts (does NOT include spaghetti):
Calories - 206
Total Fat - 7.9 g
Saturated Fat - 2.4 g
Trans Fat - 0
Cholesterol - 62 mg
Sodium 534 mg
Carbohydrates - 13.5 g
Fiber - 3.1 g
Sugars - 6.7 g
Protein - 20 g
Vitamin A - 16%
Vitamin C - 14%
Calcium - 10%
Iron - 14%