Turkey Spinach Meatballs with Spaghetti Squash and Arrabbiata Sauce
Servings: 5 servings
Calories: 317kcal
Ingredients
- 1 1/4 lb 99% extra lean ground turkey (20 oz)
- 1 24 oz jar DeLallo Arrabbiata Sauce
- 1 medium to large spaghetti squash (500 grams of flesh)
- 10 oz frozen chopped spinach, thawed and drained
- 1/2 cup onion, finely chopped (80 grams)
- 1/2 cup whole wheat Italian breadcrumbs (60 grams)
- 1/4 cup parmesan cheese, grated (25 grams)
- 1 large egg (50 grams)
- 4 cloves garlic, minced (16 grams)
- 1 1/2 tsp Flavor God Garlic Lover's Seasoning, divided
- 1 tsp oregano
- 1 tsp olive oil (5 grams)
Instructions
- Preheat oven to 400 degrees. Line a large baking sheet with SILPAT or foil. Line a smaller baking sheet will foil.
- Cut spaghetti squash in half length-wise, then scoop out seeds, and rub with olive oil. Season with 1/2 tsp Flavor God Garlic Lover's seasoning. Place on smaller baking sheet, cut side up. Bake for 35-40 minutes or until the flesh flakes apart easily with a fork.
- Dump thawed and drained spinach onto two sheets of paper towel. Gather the paper towel around the spinach and squeeze out excess moisture over the sink.
- Add ground turkey and drained spinach to a large bowl, breaking apart spinach as it is added. Add egg, spices, onion, breadcrumbs, garlic gloves and parmesan cheese. Mix with your hands until ingredients are just combined (do not overwork the meat).
- Roll the mixture into balls, about 1.5 inches in diameter, and place onto lined baking sheet.
- Lightly spray some olive oil or non-stick cooking spray on top of the meatballs. Bake for 20 minutes or until cooked through.
- Heat arrabiata sauce to desired temperature before serving over spaghetti squash and meatballs. Garnish with fresh chopped basil, if desired.
Notes
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Nutrition
Calories: 317kcal | Carbohydrates: 27g | Protein: 28g | Fat: 11g | Cholesterol: 86mg | Sodium: 976mg | Potassium: 164mg | Fiber: 5g | Sugar: 9g