YOUR SOLIN GENERATED RECIPE
Juicy Lean Turkey Meatballs with Whole Wheat Spaghetti and Fresh Basil Marinara
Enjoy a vibrant dish featuring lean turkey meatballs infused with garlic, parsley, and a light binder, served over a bed of whole wheat spaghetti and topped with a fresh basil marinara sauce and a sprinkle of parmesan cheese. The dish is bursting with flavors from the herbs and a satisfying balance of protein and whole grains.
INGREDIENTS
5 oz Lean Ground Turkey
1 large Egg White
1 cup Whole Wheat Spaghetti (cooked)
0.75 cup Fresh Marinara Sauce
0.25 cup Fresh Basil
2 cloves Garlic
0.25 medium Onion
1 tbsp Whole Wheat Breadcrumbs
1 tbsp Parmesan Cheese
1 tbsp Parsley
PREPARATION
Preheat your oven to 400°F. In a bowl, combine the lean ground turkey, egg white, minced garlic, finely chopped onion, whole wheat breadcrumbs, and parsley. Season with salt and pepper to taste.
Gently mix the ingredients until just combined to form the meatball mixture. Roll the mixture into small meatballs, about 1 to 1.5 inches in diameter, to ensure even cooking.
Place the meatballs on a lightly greased baking tray and bake in the preheated oven for about 15-20 minutes or until they are cooked through and lightly browned.
While the meatballs are baking, cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside.
In a saucepan over medium heat, warm the fresh marinara sauce. Stir in chopped fresh basil, and let the flavors meld for a few minutes.
Serve the meatballs over a bed of whole wheat spaghetti and spoon the basil marinara sauce on top. Sprinkle with parmesan cheese and extra basil if desired.