Spinach Turkey Meatballs with Broccoli and Whole Wheat Pasta
Servings: 8 servings
Calories: 411kcal
Ingredients
- 2 lbs extra lean ground turkey (99%)
- 6 cups broccoli florets
- 18 oz frozen chopped spinach thawed and moisture squeezed out
- 1 cup onion finely chopped
- 1/2 cup Parmesan cheese grated
- 1/4 cup fresh basil chopped
- 2 egg whites
- 8 cloves garlic minced, divided
- 12 oz whole wheat pasta cooked al dente according to package directions
- 1 1/2 28 oz cans Italian crushed tomatoes
- 1/2 cup Italian breadcrumbs
- 1 1/2 tbsp oregano divided
- 1 tbsp Flavor God Garlic Lover's seasoning divided
Instructions
- Pre-heat oven to 400 degrees. Arrange 2 silicone baking mats on 2 large baking sheets.
- In a large bowl, add turkey, spinach, eggs, 1/2 tbsp Flavor God seasoning, 1 tbsp oregano, onion, breadcrumbs, 4 garlic gloves and parmesan cheese. Mix using your hands until just combined.
- Roll the mixture into balls, about 1 - 1.5 inches in diameter, and place onto baking sheet. Lightly spray some olive oil or non-stick cooking spray on top of the meatballs.
- Bake for 20 minutes or until meatballs are cooked through.
- While the meatballs bake, heat olive oil over medium-high heat in a large pot. Add remaining garlic and sauté until fragrant. Add crushed tomatoes and lower heat to simmer for 15-20 minutes. Stir in basil before serving.
- Add broccoli florets to a large microwaveable bowl and cover with a very damp paper towel. Microwave for 4-5 minutes or until broccoli is bright green and tender-crisp.
- Divide pasta, broccoli, meatballs and marinara evenly into 8 containers.
Nutrition
Calories: 411kcal | Carbohydrates: 44g | Protein: 43g | Fat: 6g | Cholesterol: 108mg | Sodium: 673mg | Potassium: 421mg | Fiber: 9g | Sugar: 11g