Meatball Spaghetti Recipe

How to Make Meatball Spaghetti?


Serve: 2


  • 1 cup fresh button mushrooms, quartered
  • 1/2 cup thinly sliced sweet onion
  • 1/3 cup thin bite-size strips red sweet pepper
  • 6 x 1-oz refrigerated Italian-style cooked turkey meatballs
  • 1 x 8-oz can no-salt-added tomato sauce
  • 2 tablespoons no-salt-added tomato paste
  • 1 teaspoon dried Italian seasoning, crushed
  • 2 garlic cloves, minced
  • 1 1/2 oz dried multigrain spaghetti
  • fresh basil, to garnish 


  1. In a 2-quart slow cooker, combine the mushrooms, onion and sweet pepper. Top with the meatballs.
  2. In a small bowl, combine the tomato sauce, tomato paste, Italian seasoning and garlic. Pour over the mixture to the cooker.
  3. Cover and cook on low-heat setting about 5 hours or on high settings about 2 1/2 hours.
  4. To serve, cook spaghetti according to package directions; drain. Divide spaghetti between serving plates. Top with meatball mixture. Garnish with fresh basil. 

Nutrition per serving:

  • 357 kcalories, fat 12 g, cholesterol 91 mg, sodium 435 mg, carbohydrate 37 g, dietary fiber 8 g

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