Low-Fat Spaghetti And Turkey Meatballs Recipe

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A low-fat diet is usually used to help weight loss or weight maintenance, and prevention and treatment of heart disease, high cholesterol, high blood pressure, cancer, and diabetes. Many low-fat diets are also vegetarian, although anyone can follow a low-fat diet, whether or not they are vegetarian.
• There are many different kinds of low-fat diets. The most general guidelines are to keep your fat intake at 20 to 30% of your daily calories, and saturated fat to 10% or less of your daily calories.
• Avoid sources of hidden fats by reading the nutrition facts panel on packaged foods to find out the total amount of fat per serving. Steer clear of highly processed low-fat or fat-free foods, which might have as many calories as the regular-fat version, and can lead to weight gain, even though they are labeled as "low fat."
This is an example recipe of a low-fat that consists of little fat, especially saturated fat and cholesterol, which can lead to increased blood cholesterol levels and heart disease risk. It is imperative to know that some dietary fat is needed for good health though: fats supply energy and essential fatty acids, in addition to further enhancing the absorption of some fat-soluble vitamins like A, D, E, and K.

1/2 pound lean ground turkey
1/4 pound sweet Italian-style turkey sausage, removed from casing
1 cup fresh, soft bread crumbs
1 large egg
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/4 cup reduced sodium chicken broth, fat discarded
1 small onion, minced
2 cloves garlic, minced
1/4 teaspoon fennel seeds, lightly crushed
1 can (28-oz. size) Italian plum tomatoes, drained and chopped, Pus"Plus"means this ingredient in addition to the one on the next line, often with divided uses. 1 can (16-oz. size) Italian plum tomatoes, drained and chopped
1 can (8-oz. size) tomato sauce
1 strip (2-in. size) orange zest
1 teaspoon minced fresh marjoram or oregano leaves
2 teaspoons drained capers
1 package (1 lb. size) spaghetti
1/3 cup freshly grated Parmesan cheese
Combine turkey, sausage, bread crumbs, egg, 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Mix gently and roll into 1-inch balls.

Heat olive oil in a large nonstick skillet over medium heat. Brown the meatballs in batches. Return the browned meatballs to the skillet and cook, covered, 3 to 5 minutes, or until cooked through. Remove meatballs to a plate and keep warm.

Add chicken broth to pan, bring to a boil, and scrape pan to loosen any brown bits. Add onion, garlic and fennel seeds and cook, stirring, for 3 minutes.

Add tomatoes, tomato sauce, orange zest, marjoram, capers and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Simmer 10 minutes, stirring occasionally.

Meanwhile, cook pasta in boiling salted water. Drain in a colander and transfer to a platter. Top with meatballs and sauce and toss to combine. Sprinkle with Parmesan cheese and chopped parsley.

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