Turkey Spinach Meatballs with Red Lentil Pasta and Marinara

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Prep Time30

Cook Time20

Total Time50

Servings: servings

Calories: 466kcal

1 lb 99% extra lean ground turkey
10 oz frozen chopped spinach, thawed
8 oz Ancient Harvest Pow! Pasta Red Lentil Rotini (227 grams)
25.5 oz Dave's Gourmet Roasted Garlic & Sweet Basil Organic Pasta Sauce (3 cups)
1/4 cup grated parmesan cheese (25 grams)
1/4 cup Italian breadcrumbs (24 grams)
1 egg
2 cloves garlic, minced (8 grams)
1/2 tsp Flavor God Garlic Lover's Seasoning

Pre-heat oven to 400 degrees. Line a baking sheet with SILPAT or aluminum foil.
Add ground turkey, cheese, breadcrumbs, egg, garlic, and Flavor God seasoning to a bowl.
Dump bag of thawed spinach onto a double layer of paper towels. Wrap the spinach up in the paper towels and squeeze excess water out of the spinach until it becomes difficult to get a lot more water out of the spinach. Add to bowl with the turkey mixture.
Combine meatball mixture with your hands, then roll into 1" to 1 1/2" meatballs. Arrange on lined baking sheet and spray lightly with some olive or coconut oil. Bake for 20 minutes or until cooked through. Set aside.
Cook lentil pasta very al dente according to package directions (no more than 6 minutes). Strain pasta from water, then divide evenly into four serving dishes.
Top pasta with about half of the marinara, then add meatballs on top, then finish with remaining marinara.