YOUR SOLIN GENERATED RECIPE
Lean Turkey Meatballs with Whole Wheat Spaghetti and Fresh Marinara
Savor these lean turkey meatballs paired with whole wheat spaghetti tossed in a vibrant, homemade fresh marinara. The dish bursts with flavors of garlic, basil, and ripe tomatoes, offering a satisfying, balanced meal that keeps you energized without compromising on taste.
INGREDIENTS
4 ounces Lean Ground Turkey
1 large Egg White
1 cup Whole Wheat Spaghetti (cooked)
1/2 cup Fresh Tomatoes (for marinara)
2 cloves Garlic
2 tablespoons Fresh Basil
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium heat and add olive oil.
Finely chop garlic and sauté until fragrant, about 1 minute.
In a bowl, combine lean ground turkey with the egg white, a pinch of salt, and pepper. Mix in chopped basil (reserve some for garnish).
Form the mixture into small meatballs, approximately 1 inch in diameter.
Place the meatballs in the skillet and cook until browned on all sides and fully cooked, about 8-10 minutes.
While the meatballs are cooking, bring a pot of water to a boil and cook whole wheat spaghetti according to package instructions. Drain and set aside.
For the marinara, roughly chop fresh tomatoes, then add them to the skillet with the garlic remnants. Allow them to simmer with the meatballs for 3-4 minutes to meld flavors.
Toss the cooked spaghetti into the skillet, gently mixing until the pasta is well-coated with the fresh marinara and intermingled with the meatballs.
Plate the dish and garnish with additional fresh basil. Season with extra salt and pepper if needed, and serve warm.