Name: Turkey meatball spaghetti with spinach
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 1/2 lb 99% lean ground turkey; 4 cloves garlic, minced; 1/2 cup grated Parmesan cheese; 1 tbsp dried basil; 2 tbsp salt; 3/4 tsp black pepper; 2 large egg whites; 12 oz whole wheat spaghetti; 1 tbsp extra virgin olive oil; 1 1/4 medium yellow onions, divided; 3 cups marinara sauce; 5 oz fresh baby spinach; 17 cups water; 1/4 cup quick oats

Instructions

Prep 25 min · Cook 20 min

Preheat the oven to 400°F. Grate a quarter of the onion into a large bowl and finely dice the rest. To the bowl with grated onion, add the ground turkey, oats, egg whites, half the minced garlic, half the Parmesan, dried basil, a pinch of the salt, a pinch of the black pepper, and 2 tablespoons of the water. Mix gently until just combined.
Form the turkey mixture into 16 meatballs, about 1 1/2 inches wide. Place them on a parchment-lined sheet pan. Brush the meatballs with half the olive oil. Roast for 15 to 18 minutes until lightly browned and cooked through. Done when lightly browned and opaque in the center, 165°F.
While the meatballs roast, bring a large pot with the remaining water and 1 tablespoon of the salt to a boil. Add the spaghetti and cook for 9 to 11 minutes until al dente. Drain the pasta, reserving a splash of the cooking water.
In a 12-inch deep skillet, heat the remaining olive oil over medium heat. Add the diced onion, the rest of the garlic, and the remaining black pepper. Sauté for 5 to 7 minutes until the onion is softened and translucent.
Pour the marinara sauce into the skillet with the onions and bring to a low simmer for 5 minutes. Add the baby spinach in two handfuls, stirring until each batch is wilted into the sauce.
Add the cooked spaghetti to the skillet and toss well to coat, adding a splash of the reserved pasta water if the sauce is too thick. Gently fold in the roasted meatballs. Serve topped with the remaining Parmesan.

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Instructions

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