Garden Vegetable Spaghetti with Turkey Meatballs

I found this recipe in Better Home and Gardens magazine as well, but the sauce they suggested to make for it wasn't very good. I had some leftover homemade spaghetti sauce in the fridge so I added a little of that instead!

Taste Rating: *****
Difficulty: Medium

Start with the Meatballs:
1 egg
1/2c unsweetened applesauce
1/2c shredded carrot
1/4c finely chopped green onions
1/2tsp salt
1/2tsp pepper
1lb lean ground turkey
1/2c soft whole wheat bread crumbs
extra bread crumbs

In a small bowl stir together the egg, applesauce, carrot, green onions, salt, and pepper. In a large bowl combine turkey and bread crumbs. Fold the egg mixture into turkey mixture; mix well. Cover and refrigerate for at least 2 hours (so the bread crumbs can absorb the moisture).

Continue to Spaghetti:

8oz whole wheat spaghetti
2c broccoli florets
2c fresh corn kernels
1c chopped carrots
2 Roma tomatoes, seeded and chopped
2T fresh oregano or basil
1tsp finely shredded lemon peel
2T lemon juice
2-3T olive oil
a little spaghetti sauce of your choice (just to add a little flavor not to coat or anything)

Cook spaghetti with 1tsp salt added to water, according to package directions. Add broccoli, corn, and carrots the last 3 minutes of pasta cooking time; drain. Return pasta mixture to pan. Toss in tomatoes, oregano, lemon peel, lemon juic, and enough olive oil and spaghetti sauce to lightly coat ingredients.

Back to the meatballs:

Heat oven to 450 degrees. Shape turkey mixture in 3/4in diameter balls. Place meatballs on a foil-llined baking pan. Bake for ~10 minutes or until they're no longer pink inside. Serve on top of spaghetti!

So delicious!