Menu Plan Monday / Pasta with Turkey Meatballs

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I’m pretty happy with how well we stuck to the menu plan for last week! Sticking to a plan is not exactly my forte. This week we’ll be eating almost exclusively from the freezer. Looking forward to a light cooking week.


Sunday: Ravioli Lasagna, salad
Monday: Flank Steak Pinwheels, Baked Potatoes, Fresh Peach Crisp
Tuesday: Leftovers (Mommy taking dinner to Bible Study)
Wednesday: Grilled Chicken Pesto Wraps, cut veggies, Tex-Mex Rice Cakes
Thursday: Pasta with Turkey Meatballs (see recipe below)
Friday: Stuffed Buffalo Chicken, Cream Cheese Noodles, veggies
Saturday: playing by ear–we have company and I’m going to the Tennessee Distinguished Young Woman program (formerly Junior Miss)

During my gall bladder issue that wasn’t my gall bladder at all, I found myself trying to cook with as little fat as humanly possible. I was happy to make up this recipe using super lowfat ground turkey breast. The parsley and turkey come together to make really scrumptious meatballs!

Pasta with Turkey Meatballs


  • 1 lb. pasta, any kind
  • 3/4 lb. ground lean turkey meat
  • 1/4 c. panko breadcrumbs
  • 1 egg white
  • 1 T dried parsley
  • salt and pepper
  • oil
  • 1 jar or recipe tomato sauce
  • grated Parmesan cheese


In a bowl, mix together turkey, panko, egg white, parsley, salt, and pepper. Form into small, 1/2-inch meatballs.

Heat some olive oil in a large skillet. Add meatballs and let brown on all sides. When brown, add tomato sauce. Bring to a simmer. Cover; reduce heat to medium-low. Let cook while you make pasta.

Cook pasta according to package directions. Drain; add pasta to saucepan with other ingredients. Mix well. Serve with a sprinkling of Parmesan cheese.

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