Turkey & Spinach Meatballs

 TURKEY & SPINACH MEATBALLS 

Printable Recipe

• 1 lb lean ground turkey 
• 1 cup fresh baby spinach 
• 1 yellow or green Italian squash, chopped 
• 1/2 onion, diced 
• 1/2 slice whole wheat bread, crumbed 
• 1 sprig fresh parsley, chopped 
• 3 garlic cloves, diced
• 1 teaspoon Italian seasoning 
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 1 teaspoon salt & pepper to taste 
• 1 Tablespoon olive oil
• 1 jar marinara sauce
• 4 servings spaghetti, cooked

1. In a food processor, add diced onions, chopped squash, spinach, garlic, & parsley. 
Pulse until finely chopped.

2. In a large mixing bowl, add turkey, spinach puree from processor, bread crumbs, & all seasonings. Mix by hand until all ingredients are well combined.

3. Using a large spoon, scoop turkey mixture & roll into an even ball. Place on foil.

3. Heat olive oil in a nonstick pan over medium-high heat. Add meatballs & brown 2-3 minutes on each side.

4. In a large pot, bring your favorite marinara sauce to a light boil. I personally like a homemade sauce or Trader Joe's Three Cheese Marinara. 

Stir the meatballs into the sauce, cover & simmer on low for 20 minutes.

5. When sauce is done, toss with cooked spaghetti & serve warm.

Plate Finished Product

STORY BEHIND THE DISH

There is something about comfort food like spaghetti and meatballs that makes dinner so amazing. The only problem is the massive amount of carbs & calories! I created these meatballs in hope of decreasing the calorie intake, yet keeping the classic comfort taste. I think they are a perfect twist on make a comfort classic on the healthier side.

MODIFICATIONS/Whole30

This recipe can be modified to your food needs. If you want to make this a Paleo approved, Whole30, or Gluten Free dish, you can remove the breadcrumbs & use spaghetti squash or zucchini in place of the pasta. I like these meatballs with or without the spinach, the zucchini holds in the moisture & still makes for a great meatball. You can also use fresh herbs which will make this dish even more delicious! If you want to add some heat add a 1/4 teaspoon of red pepper flakes. If use no pepper at all if spicy is not your thing ;)

Zucchini Noodle Pasta

 ZUCCHINI NOODLE PASTA 
Printable Recipe

• 2-4 medium squash or zucchini
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2-3 tablespoons fresh pesto
• 1 cup cherry tomatoes, halved
• 1/8 cup Parmesan cheese, grated
• 1 tablespoon pine nuts, optional 
• 1/2 teaspoon salt
 

 

1. Using a julienne peeler or a sprializer, cut off ends & slowly julienne each squash from top to bottom or spiral zucchini to create noodles.

2. Place julienned squash in a large bowl & lightly toss with 2-3 tablespoons fresh pesto.

3. Add cherry tomatoes & garlic, toss lightly. 

4. Heat olive oil in a medium heat pan, pour squash mixture in the pan & saute for 1-2 minutes. (If you prefer raw squash you can skip this step).

5. Plate, top with Parmesan cheese, salt, & pine nuts. Serve warm. 

STORY BEHIND THE DISH

Pasta is one of my favorite meals, but the carb overload is not always a healthy option. I do love spaghetti squash, but that can take some time to bake or boil. I came across squash & zucchini as a great pasta alternative, the texture is much better than I expected & the flavor is great!

MODIFICATIONS/Whole30

  This can be a great raw meal for those who are on a raw diet. You can also remove the Parmesan to make this a whole30, paleo or vegan approved dish. If you want to add protein you can top with some grilled chicken breast, shrimp, or salmon. You can also use a marinara or meat sauce  in place of the pesto. If you have a lemon you can also add some lemon juice & a little zest to lighten up the taste.