INGREDIENTS
1 tsp olive oil
1/2 yellow onion, finely chopped
2 garlic cloves, minced
1 lb extra lean turkey
1/4 c finely chopped fresh basil
1/4 c finely chopped oregano
1/2 c whole grain breadcrumbs
4 tbsp tomato paste
2 – 15 ounce cans of tomato sauce
1- 15 ounce can of chopped tomatoes or 2 diced fresh tomatoes
1 egg
1/2 tsp salt
1/2 tsp pepper
8 oz whole wheat spaghetti
4 c baby spinach
3/4 c low fat ricotta cheese
juice and zest of 1 lemon
DIRECTIONS
1. Preheat oven to 400. Heat oil in a nonstick skillet over medium heat. Add onion and garlic and cook until soft but not browned, three to five minutes.
2. In a large bowl, place turkey, onion garlic mixture, basil, oregano, breadcrumbs, tomato paste, egg, salt, and pepper. Using your hands mix together until gently combined.
3. Using a small ice cream scoop or a tablespoon, portion out turkey meatballs in golf ball size increments. use clean hands to roll mixture into 20 meatballs and place on parchment paper lined baking sheet. Bake until lightly browned and cooked through, about 20 minutes.
4. Meanwhile, cook spaghetti according to package directions, until al dente – tender but still firm to the bite. Drain pasta, reserving half cup pasta water.
5. In a medium sauce pan, cheese, lemon zest and juice, tomato sauce, and chopped tomatoes or canned chopped tomatoes. Gently stir to combine bringing to a simmer.
6. In a serving bowl layer spagetti noodles, then spinach, then sauce, then meatballs. The hot spagetti sauce will wilt the spinach creating the perfect combination and you will not over cook your spinach.
6. In a serving bowl layer spagetti noodles, then spinach, then sauce, then meatballs. The hot spagetti sauce will wilt the spinach creating the perfect combination and you will not over cook your spinach.
ENJOY!!!
