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Chef with red wine glass


Makes 8 Servings

• 1 pound ground turkey or chicken
• 3/4 cup fresh breadcrumbs
• 3/4 cup grated Cabot 50% Reduced Fat Cheddar, divided
• 2 garlic cloves, minced
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh sage
• 1 large egg, lightly beaten
• 1 (16-ounce) package dry spaghetti
• 1 tablespoon olive oil
• 3 cups Vegetable Tomato Sauce(see recipe below)
• 1 tablespoon dried oregano, crumbled

Preheat oven to 350º F. Coat baking sheet with nonstick spray and set aside.

2. In large bowl, combine turkey or chicken, breadcrumbs, 1/2 cup of cheese, garlic, parsley and sage; mix together well. Stir in egg and just enough water to make mixture hold together.

3. Shape mixture into 16 balls and place on prepared baking sheet. Bake for 30 to 35 minutes, turning occasionally, or until meatballs are golden brown.

4. Meanwhile, cook spaghetti in large pot of boiling, salted water according to package directions. Drain thoroughly, return to pot and toss with olive oil (to prevent spaghetti from sticking together).

5. Add sauce and cooked meatballs; combine gently and transfer to large serving dish. Sprinkle with oregano and remaining 1/4 cup cheese.

Nutrition Analysis
Calories 449 , Total Fat 8g , Saturated Fat 2g , Sodium 450mg , Carbohydrates 67g , Dietary Fiber 6g , Protein 29g , Calcium 109mg 

Recipe courtesy of Cabot Creamery Cooperative
Recipe courtesy of Chef Jon Ashton


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