Name: Turkey meatballs and marinara pasta
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz 93% lean ground turkey; 1/3 cup panko breadcrumbs; 1 tbsp grated Parmesan cheese; 2 cloves garlic, minced; 1/4 medium yellow onion, finely grated; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 8 olive oil cooking sprays; 1/3 cup marinara sauce; 1 oz dry spaghetti; 2 oz baby spinach; 3 1/2 cups water

Instructions

Prep 20 min · Cook 15 min

Fill a large pot with the water and half the salt. Bring to a boil over high heat for 10 minutes.
In a bowl, combine the ground turkey, panko, Parmesan, grated onion, oregano, half the garlic, the remaining salt, and the pepper. Mix until just combined and form into 5 even meatballs. Since egg is restricted by allergy, the panko and moisture from the onion act as the binder.
Coat a 12-inch nonstick skillet with cooking spray and set over medium-high heat. Add the meatballs and cook for 2 minutes, flip, and cook for 2 minutes more until browned on the outside.
Add the marinara and the rest of the garlic to the skillet. Reduce heat to low, cover, and simmer for 10 minutes. Meanwhile, add the spaghetti to the boiling water and cook for 10 minutes until al dente. Done when opaque in the center, 165°F.
Drain the pasta and return it to the pot. Add the baby spinach and the hot meatballs with their sauce. Toss gently for 1 minute until the spinach just begins to wilt.

Nutrition

Ingredients

Instructions

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