Lean Ground Turkey Meatballs with Whole Wheat Spaghetti and Robust Marinara

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Turkey Meatballs with Whole Wheat Spaghetti and Robust Marinara

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey Meatballs with Whole Wheat Spaghetti and Robust Marinara

Savor tender, lean turkey meatballs paired with perfectly al dente whole wheat spaghetti and a rich, robust marinara sauce. This balanced dish is a delightful fusion of savory herbs and hearty textures, offering a satisfying meal that's both nutritious and delicious.

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NUTRITION

439kcal
Protein
36.1g
Fat
9.6g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 cup cooked Whole Wheat Spaghetti

0.5 cup Robust Marinara Sauce

1 large Egg White

1/4 medium Onion

1 Garlic Clove

1 tsp Olive Oil

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, combine the lean ground turkey, egg white, finely chopped onion, minced garlic, dried oregano, salt, and pepper. Mix until well incorporated.

  • 3

    Form the mixture into small meatballs, approximately 1.5 inches in diameter.

  • 4

    Heat the olive oil in a skillet over medium heat and lightly sear the meatballs on all sides to lock in the flavor, about 2-3 minutes per side.

  • 5

    Transfer the seared meatballs to the prepared baking sheet and bake in the preheated oven for 10-12 minutes until cooked through.

  • 6

    Meanwhile, prepare the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.

  • 7

    Warm the robust marinara sauce in a small saucepan over low heat.

  • 8

    To serve, plate the spaghetti, top with the baked turkey meatballs, and generously spoon the heated marinara sauce over the dish.

  • 9

    Garnish with additional dried oregano or fresh basil if desired, and enjoy your balanced and flavorful meal.

Lean Ground Turkey Meatballs with Whole Wheat Spaghetti and Robust Marinara

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Turkey Meatballs with Whole Wheat Spaghetti and Robust Marinara

YOUR SOLIN GENERATED RECIPE

Lean Ground Turkey Meatballs with Whole Wheat Spaghetti and Robust Marinara

Savor tender, lean turkey meatballs paired with perfectly al dente whole wheat spaghetti and a rich, robust marinara sauce. This balanced dish is a delightful fusion of savory herbs and hearty textures, offering a satisfying meal that's both nutritious and delicious.

NUTRITION

439kcal
Protein
36.1g
Fat
9.6g
Carbs
53.3g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Turkey

1 cup cooked Whole Wheat Spaghetti

0.5 cup Robust Marinara Sauce

1 large Egg White

1/4 medium Onion

1 Garlic Clove

1 tsp Olive Oil

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a medium bowl, combine the lean ground turkey, egg white, finely chopped onion, minced garlic, dried oregano, salt, and pepper. Mix until well incorporated.

  • 3

    Form the mixture into small meatballs, approximately 1.5 inches in diameter.

  • 4

    Heat the olive oil in a skillet over medium heat and lightly sear the meatballs on all sides to lock in the flavor, about 2-3 minutes per side.

  • 5

    Transfer the seared meatballs to the prepared baking sheet and bake in the preheated oven for 10-12 minutes until cooked through.

  • 6

    Meanwhile, prepare the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.

  • 7

    Warm the robust marinara sauce in a small saucepan over low heat.

  • 8

    To serve, plate the spaghetti, top with the baked turkey meatballs, and generously spoon the heated marinara sauce over the dish.

  • 9

    Garnish with additional dried oregano or fresh basil if desired, and enjoy your balanced and flavorful meal.