You can make this the old fashioned way and keep the meatballs separate. You can even make a double batch of meatballs and freeze half after browning for a future dinner.
To keep it super easy and have less clean up we add the sauce and dried pasta to the pot with the meatballs, simmer away and stir. The meatballs might break up a bit but that didn't bother us and we love having one less pot to clean.
- Cook Time
- Prep Time
- 1 pound ground chicken or turkey breast
- 1 small onion, finely chopped
- 3 garlic clove, minced, divided
- 5 ounces frozen chopped spinach, thawed and drained (about ½ cup)
- 2 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- ½ cup oat flour
- ½ cup finely chopped fresh basil, divided
- 1 tablespoon olive oil
- 1 (28-ounce) can crushed tomatoes
- 2 tablespoons tomato paste
- 2 cups hot water
- 1 (1-pound) box whole wheat spaghetti
- Garnish: red pepper flakes
1. In a large bowl combine ground turkey, finely chopped onion, 1 clove minced garlic, spinach, 1 teaspoon salt, ½ teaspoon pepper, egg, oat flour and half of basil.
2. Mix meat mixture together with your hands and then form 18 meatballs.
3. In a large Dutch oven or pot with a lid heat olive oil over medium high heat. Add the the meatballs and cook for 5-6 minutes turning as needed until they are browned all over.
4. Add in the crushed tomatoes, tomato paste, rest of the basil, salt, pepper and last 2 cloves of garlic stir well. Add 2 cups hot water and bring mixture to a boil.
5. Add pasta, breaking up if it fits better. Cover and simmer for 10-12 minutes, stirring once or twice until pasta is cooked.
6. Season to taste.
- Serving Size: 1 serving
- Calories: 480
- Carbohydrate Content: 75 g
- Cholesterol Content: 80 mg
- Fat Content: 7 g
- Fiber Content: 114 g
- Protein Content: 35 g
- Sodium Content: 1000 mg
- Sugar Content: 11 g