What to Eat If You're Snowed In

When it comes to eating light, I refuse to compromise any flavor. These turkey meatballs are much lower in fat than those made with beef or pork — and are super savory and delicious thanks to the addition of mushrooms. Try this hearty dinner on top of whole-wheat pasta or spaghetti squash for an even healthier meal.

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2 tablespoons olive oil

1/2 medium yellow onion, finely diced

1 cup finely diced button mushrooms

1/2 cup dry whole-wheat breadcrumbs

1 pound spaghetti

1/3 cup fat-free milk

1 1/2 pounds ground turkey

3 tablespoons chopped fresh basil leaves, plus more torn for serving

3 tablespoons grated Pecorino Romano, divided

Coarse salt

1 large egg white, lightly beaten

7 cups marinara sauce

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Turkey Meatballs and Spaghetti

1. In a medium pan, heat olive oil over medium. Saute onion and mushrooms until onion is translucent and mushrooms are soft, 5 to 7 minutes. Remove from heat and stir in breadcrumbs. Let cool to room temperature; slowly stir in milk.

2. In a large pot of salted boiling water, cook pasta according to package instructions; drain and return to pot. Meanwhile, in a large bowl, gently combine breadcrumb mixture with turkey, basil, 2 tablespoons Pecorino, 3 teaspoons salt, and egg white. Form into 30 meatballs.

3. In a medium pot, bring the marinara to a simmer. Submerge the meatballs in the sauce and simmer until cooked through, 15 to 20 minutes. Serve over spaghetti, topped with remaining tablespoon Pecorino and basil leaves.

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