Name: Turkey meatballs with marinara spaghetti
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 7 oz 93% lean ground turkey; 2 tbsp panko breadcrumbs; 2 1/2 tbsp grated Parmesan cheese; 1/4 medium yellow onion, finely grated; 1 clove garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/8 tsp black pepper; 1/2 large egg white; 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 a small pinch of the salt. Bring to a boil over high heat for 10 minutes.
In a bowl, combine the ground turkey, panko, Parmesan, grated onion, egg white, oregano, half the garlic, the rest of the salt, and the pepper. Mix until just combined and form into 5 even meatballs, about 1 1/2 inches wide.
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. Stir the sauce once or twice and add a splash of the pasta water if the sauce looks dry. Meanwhile, add the spaghetti to the boiling water and cook for 10 minutes until al dente. Done when opaque and no longer pink 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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