4 slices white bread, torn into pieces
1/4 c. skim milk
1-1/2 lbs. ground turkey breast
2 eggs, or egg substitute equivalent
1/2 c. prepared pesto
3 oz. mozzarella cheese, cut into cubes
2 tbsp. oil
1 (24 oz. jar) marinara sauce
1 lb. spaghetti
1/4 c. grated Parmesan cheese
1/4 c. parsley

Cook spaghetti as directed, drain, keep warm. In bowl, combine bread and milk, let sit for 5 minutes. Then mix in turkey, eggs and 1/4 cup pesto. Shape into 16 meatballs. Use a finger to make a hole in each meatball, add cubed mozzarella cheese to each hole. Shape meat around the cheese, press to seal.

In large pot, add oil, over medium-high heat, add meatballs, cook for 5-6 minutes. Drain, return to pot. Add sauce, and remaining pesto. Cover, bring to boil, reduce heat, simmer for 30 minutes. Serve over spaghetti with a sprinkle of Parmesan cheese and parsley.

Submitted by: Sherry Monfils