YOUR SOLIN GENERATED RECIPE
Lean Turkey Meatballs with Whole Wheat Spaghetti and Fresh Marinara
Savor a comforting plate of lean turkey meatballs paired with hearty whole wheat spaghetti and a vibrant, fresh homemade marinara. This dish brings together the savory flavors of lightly seasoned turkey, the nutty notes of whole wheat pasta, and the bright, zesty taste of fresh tomatoes, garlic, and basil for a wholesome meal that perfectly balances flavor and nutrition.
INGREDIENTS
5 oz Lean Ground Turkey (142g)
1 cup cooked Whole Wheat Spaghetti (140g)
1/2 cup Fresh Marinara (125g)
1 clove Garlic
1/4 medium Red Onion (25g)
1 tbsp Fresh Basil (2g)
1 tsp Extra Virgin Olive Oil (5g)
PREPARATION
Preheat your oven to 400°F.
In a bowl, combine the lean ground turkey with finely minced garlic, a small amount of finely chopped red onion, salt, and pepper to taste. Mix gently to form a uniform mixture without overworking the meat.
Form the turkey mixture into small meatballs, approximately 1.5 inches in diameter, and place them on a parchment-lined baking tray.
Bake the meatballs in the preheated oven for about 15-18 minutes or until they reach an internal temperature of 165°F.
While the meatballs are baking, prepare the fresh marinara by lightly simmering chopped fresh tomatoes, additional garlic, a pinch of salt, and a drizzle of olive oil in a small saucepan for about 10 minutes. Adjust seasoning with fresh basil towards the end of cooking.
Cook whole wheat spaghetti according to package directions until it is al dente. Drain and toss with a small amount (1 tsp) of extra virgin olive oil to prevent sticking.
Plate the spaghetti and gently nestle the baked turkey meatballs on top. Spoon the fresh marinara sauce over the meatballs and pasta.
Garnish with chopped fresh basil and serve immediately.