Heart-Healthy Spaghetti with Meatballs
Elevate your classic pasta night with our Heart-Healthy Spaghetti with Meatballs—an irresistible, guilt-free twist on a beloved dish. Featuring whole-grain spaghetti, lean ground turkey, and a robust low-sodium marinara sauce, this recipe is designed for nourishing indulgence without compromising on flavor. A clever swap of rolled oats for breadcrumbs and the addition of fragrant garlic, parsley, and oregano in the meatballs ensure every bite is packed with delightful aroma and texture. Sautéed baby spinach adds a boost of vitamins, while optional red pepper flakes provide a kick of heat. Ready in just 50 minutes, this wholesome, protein-rich meal is perfect for busy weeknights or wholesome family dinners.
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Recipe Information
Ingredients
- 12 ounces Whole-grain spaghetti
- 1 pound Lean ground turkey (93% lean or higher)
- 0.25 cup Rolled oats (optional—a substitute for breadcrumbs)
- 1 Egg
- 4 cloves Garlic, minced
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 3 cups Low-sodium marinara sauce
- 6 cups Baby spinach
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Bring a large pot of water to a boil. Cook the whole-grain spaghetti according to package instructions until al dente. Drain and set aside.
In a large mixing bowl, combine ground turkey, rolled oats (if using), egg, minced garlic (2 cloves), parsley, oregano, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Form the mixture into approximately 12 meatballs (about 1-1.5 inches in diameter).
Heat the olive oil in a large non-stick skillet over medium heat. Add the meatballs, searing them on all sides until golden brown. This should take about 6-8 minutes.
Add the low-sodium marinara sauce to the skillet with the meatballs. Lower the heat to medium-low, cover, and simmer for 15 minutes, ensuring the meatballs are cooked through.
In a separate pan, lightly sauté the baby spinach over medium heat until wilted, for about 2-3 minutes. Set aside.
To serve, divide the cooked spaghetti onto plates, top with marinara and meatballs, and garnish with the sautéed spinach. Sprinkle with red pepper flakes for added spice, if desired.
Nutrition Facts
Calories |
1972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.0 g | 95% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 1944 mg | 85% | |
| Total Carbohydrate | 188.3 g | 68% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 38.7 g | ||
| Protein | 145.3 g | 291% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 610 mg | 47% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 4717 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
