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Turkey-spinach meatballs with corkscrew pasta and romaine salad

Soy-Free

4 Servings, 750 Calories/Serving

30 – 40 Minutes

Marinara-smothered, lean turkey-spinach meatballs and protein-packed quinoa pasta fill up a hearty, easy-to-make pasta bowl you can feel good about.

Ingredients

  • ½ pound gluten-free quinoa fusilli
  • 2 ounces baby spinach
  • 3 scallions
  • 1 pound ground turkey
  • 1 pasture-raised organic egg
  • Italian meatball spice blend (dried oregano - sweet paprika - granulated garlic)
  • ½ cup whole wheat panko
  • ¼ pound shredded carrots
  • Sun Basket marinara (tomatoes - tomato paste - balsamic vinegar - fresh garlic - olive oil - salt - black pepper)
  • 1 romaine heart
  • ¼ pound mixed greens
  • Sun Basket house dressing (olive oil - balsamic vinegar - Dijon mustard - fresh garlic)
  • ¼ cup shredded Parmesan

Chef's Tip

Before cooking the meatballs, you can test the seasoning of the turkey mixture by cooking a tablespoon or so in a small frying pan on the stovetop over medium-high heat.

Instructions

1

Cook the fusilli

Bring a medium sauce pot of generously salted water to a boil. Add the fusilli and cook until just tender, 8 to 10 minutes. Drain and set aside.
While the water heats and the fusilli cooks, prepare the meatballs.

2

Make the meatballs

  • Finely chop the spinach.
  • Trim the root ends from the scallions; finely chop the scallions, keeping the white and green parts separate. Set aside the white parts for the sauce.
  • Cut a small corner from the ground turkey packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
In a large bowl, using a whisk or fork, blend the egg with the meatball spice blend, panko, spinach, and green parts of the scallions. Add the turkey, season generously with salt and pepper, and mix until just combined. Using wet hands, form the mixture into 1-inch meatballs.

3

Brown the meatballs

In a large sauce pot over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the meatballs and cook, turning once, until lightly browned but not yet cooked through, 2 to 3 minutes per side. Transfer the meatballs to a plate. Do not clean the pot.

4

Make the sauce; finish the meatballs

  • Divide the shredded carrots into two equal portions; set aside half for the salad.
In the same pot used for the meatballs, if dry, add 1 tablespoon oil. Warm over medium heat until hot but not smoking. Add the white parts of the scallions and half the carrots and cook, stirring occasionally, until softened, 2 to 3 minutes.
Add the marinara and bring to a boil, then reduce to a simmer. Add the meatballs and simmer until cooked through, 3 to 5 minutes. Add the fusilli, stir gently to coat, and cook until warmed through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.
While the sauce and meatballs cook, prepare the salad.

5

Make the salad

  • Trim the root end from the romaine heart.
  • Coarsely tear the romaine leaves.
In a large bowl, combine the romaine, mixed greens, remaining carrots, and house dressing and toss to coat. Season to taste with salt and pepper.

6

Serve

Transfer the fusilli and meatballs to individual plates and garnish with the Parmesan. Serve the salad on the side.

Kids Can!

  • Divide the shredded carrots into equal portions.
  • Tear the romaine.
  • Dress the salad.
  • Sprinkle the pasta with Parmesan.
  • Serve the meal.

Nutrition per serving: Protein: 36g (72% DV), Fiber: 7g (28% DV), Total Fat: 35g (54% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 5g, Saturated Fat: 7g (35% DV), Cholesterol: 135mg (45% DV), Sodium: 660mg (28% DV) (does not include pantry salt; for reference, ½ teaspoon kosher salt added to the recipe averages 240mg per serving, or 10% DV), Carbohydrates: 65g (22% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV). Not a significant source of trans fat.
Contains: Milk, wheat, eggs.

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