YOUR SOLIN GENERATED RECIPE
Lean Turkey Meatballs with Whole Wheat Spaghetti and Fresh Marinara
Savor a light and wholesome dish featuring lean turkey meatballs seasoned with fresh herbs, paired with al dente whole wheat spaghetti and a robust, homemade marinara sauce bursting with vine-ripened flavors. This balanced meal offers a delightful interplay of textures and aromatic herbs, perfect for any meal of the day.
INGREDIENTS
4 ounces Lean Ground Turkey
0.75 cup Whole Wheat Spaghetti (cooked)
0.5 cup Fresh Marinara Sauce
1 small Onion
2 cloves Garlic
2 tablespoons Fresh Basil
2 tablespoons Parsley
1 teaspoon Dried Oregano
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat a non-stick skillet over medium heat.
Finely dice the small onion and mince the garlic cloves.
In a bowl, combine the lean ground turkey with half of the chopped fresh basil, parsley, minced garlic, diced onion, and dried oregano. Add a pinch of salt and black pepper, and gently mix to incorporate without overworking the meat.
Form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
In the heated skillet, lightly spray or add a minimal amount of olive oil and cook the meatballs, turning occasionally until browned on all sides and cooked through (about 8-10 minutes).
While the meatballs are cooking, prepare the fresh marinara sauce by lightly sautéing remaining chopped basil (optional) with garlic in a small pan, then adding crushed tomatoes and simmering for 5 minutes. Alternatively, warm the pre-made marinara sauce.
Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
Combine the cooked spaghetti with the warmed marinara sauce, then top with the lean turkey meatballs.
Garnish with additional fresh basil or parsley if desired, and serve immediately.