Turkey Meatballs with Whole Wheat Spaghetti, Spinach, and Ricotta

This recipe is super yummy time. It is from The Best of Clean Eating Cookbook.  It makes 4 servings.

 

 

 

 

 

 

 

Turkey Meatballs with Whole Wheat Spaghetti, Spinach, and Ricotta

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 marjoram and oregano
1/2 c whole grain breadcrumbs
1 Tbsp tomato paste
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
 
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.In a large bowl, place turkey, onion garlic mixture, basil, marjoram, breadcrumbs, tomato paste, egg, salt, and pepper. Using your hands mix together until gently combined.

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.
Meanwhile, cook spaghetti according to package directions, until al dente – tender but still firm to the bite. Drain pasta, reserving half cup pasta water.
In a large serving bowl, add spaghetti, spinach, cheese, lemon zest and juice, and quarter cup reserved pasta water. Gently toss to combine, allowing heat of spaghetti to wilt spinach and cooking water to melt ricotta to a creamy sauce. Add more reserve pasta water if necessary, to reach desired consistency. Taste and adjust seasoning if desired. Add meatballs and serve immediate
 
By my calculations: Per serving – Calories: 536, Total Fat: 19.3g, Sat. Fat: 6g, Carbs: 53.1g, Fiber: 9.9g, Protein: 38.1g
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