Name: Turkey-Spinach Meatballs with Rotini Pasta, Mixed Veggie Sauce & Basil
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 3 medium carrots; 3 sticks celery; 1 small pkg fresh basil; 3 cloves garlic; 1.02 kg ground turkey; 85 g Parmesan cheese; 425 g rotini pasta; 3 (213 ml) cans tomato sauce; 1 ½ medium yellow onions; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; salt

Turkey-Spinach Meatballs with Rotini Pasta, Mixed Veggie Sauce & BasilTurkey-Spinach Meatballs with Rotini Pasta, Mixed Veggie Sauce & Basil — a 45-minute dinner recipe with 15 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

3 medium carrots

3 sticks celery

1 small pkg fresh basil

3 cloves garlic

1.02 kg ground turkey

85 g Parmesan cheese

425 g rotini pasta

3 (213 ml) cans tomato sauce

1 ½ medium yellow onions

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Fill a large pot about halfway with hot water (from the tap), cover, and bring to a boil. Uncover, add salt and pasta, and stir for a few seconds. Cook until desired firmness, 8-10 minutes.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Finely chop half of the spinach and place in a large bowl. (Reserve remaining spinach for the sauce.)

Finely grate Parmesan and add to the bowl with the chopped spinach.

Add turkey and spices to the bowl; mix with your hands until well combined. Using a ¼-cup measure, form turkey mixture into rounded meatballs and place on a plate.

Preheat another large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add meatballs to the pot and cook, turning occasionally, until browned on all sides and cooked through, 6-8 minutes. Once done, transfer to a clean plate and loosely cover with aluminum foil.

While the meatballs are cooking, peel and mince onions and garlic. Place both in a medium bowl.

Peel, trim, and small dice carrots. Trim and small dice celery; add both to the bowl with the onion and garlic.

When the pasta is done, drain in a colander. Return pasta to the pot, cover, and set aside to keep warm.

Return the pot used for the meatballs to medium heat. Add more oil and swirl to coat the bottom; add the veggies and cook, stirring occasionally, until softened, 5-6 minutes.

Add tomato sauce, water, and spices to the pot with the veggies and stir to combine. Cook, stirring occasionally, until slightly thickened, about 7 minutes.

Meanwhile, pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add half of the basil to the sauce and stir to combine (set remaining basil aside for garnish).

Add reserved spinach to the sauce in handfuls, waiting for the spinach to wilt slightly before adding the next handful.

Return meatballs to the pot with the sauce, stir gently to combine, and simmer until warmed though, 2-3 minutes.

To serve, divide pasta, sauce, and meatballs between bowls. Top with remaining basil and enjoy!

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