Skillet Turkey Meatballs with Whole-Wheat Pasta

· 30 min · Turkey · high-protein

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Ingredients

• 1/2 lb 93% lean ground turkey
• 4 oz whole-wheat pasta
• 1/4 cup plain breadcrumbs
• 1 large egg
• 1/4 cup grated Parmesan
• 1 clove garlic, minced
• 1/2 tsp Italian seasoning
• 1/2 tbsp olive oil
• 1 cup marinara sauce
• 1 1/2 oz baby spinach
• 1/4 cup water

Method (tap to check — screen stays awake)

1. Bring a large pot of salted water to a boil over high heat, about 8-10 minutes; steady large bubbles mean it is ready for the pasta.
2. In a bowl, combine the turkey, breadcrumbs, egg, Parmesan, half the minced garlic, and Italian seasoning. Mix gently until evenly combined; stop as soon as no dry breadcrumb patches remain so the meatballs stay tender.
3. Shape the mixture into 12 meatballs about 1 1/2 inches wide, wetting your hands lightly if the mixture sticks.
4. Heat the olive oil in a large skillet over medium heat for 1 minute, until it shimmers but does not smoke. Add the meatballs in one layer and cook for 6-8 minutes, turning every couple of minutes, until browned on several sides.
5. Add the remaining garlic to the skillet and stir for 30 seconds over medium heat, just until fragrant; if it begins to brown, move straight to the next step.
6. Pour in the marinara and water, then cover and simmer over medium-low heat for 8-10 minutes. The sauce should bubble gently and the meatballs should reach 165°F at the center.
7. Meanwhile, cook the pasta in the boiling water according to its package time, usually 8-10 minutes, until tender but still slightly firm when bitten; drain it.
8. Stir the spinach into the sauce for 1-2 minutes, until wilted, then serve the meatballs and sauce over the drained pasta.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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