Finally… I’m home from work. I’m greeted by Charlie’s ecstatic little face – arms stretched to the air, wanting to be picked up. After a quick romp with my little knucklehead, it’s game-time… What’s for dinner?!?
This is pretty much my week-night routine. When every moment of the evening is an important one, grocery shopping just isn’t in the cards. I try to plan ahead by doing 1 BIG grocery shopping trip a week, stocking the fridge, freezer, and pantry with the essential “pieces” to get creative with.
On this particular evening, here is what I came up with.
Spaghetti & Turkey Parmesan Meatballs
Cook time 45 min, 4 servings
Turkey Parmesan Meatball Ingredients:
- 1/2 lb Ground Turkey
- 1/2 Cup Shredded Parmesan
- 1/4 Small Yellow Onion, rated
- 1 Garlic Clove, minced
- 1/4 Cup Italian Breadcrumbs
- 2 tbsp Olive Oil
- 2 tbsp Fresh Chopped Parsley
Spinach Marinara Ingredients-
- 1 Jar Favorite Store-Bought Pasta Sauce
- 1/2 Package Frozen Spinach, Defrosted and Drained
- 1/2 Small Yellow Onion, diced
- 1 Clove Garlic, minced
- 1 tsp Red Pepper Flakes
- 2 tbsp Olive Oil
- Salt/Pepper to Taste
- 1 Package Dried Spaghetti
Preheat oven to 425 degrees. Combine all meatball ingredients in a bowl. Grease a mini muffin pan with olive oil. Form little meatballs with the mixture and place in the muffin cups. Put the filled muffin pan on top of a baking sheet to catch any excess oil. Bake for 35-40 minutes, until meatballs are cooked through. During this time, cook spaghetti (or your favorite shaped pasta) according to package directions.
For sauce – Add olive oil to pan. Saute spinach, onions, garlic, salt, pepper, and red pepper flakes on medium heat until onions are soft. Add jarred sauce (my favorite is (Classico Organic Tomato, Herb, and Spices Pasta Sauce) and combine. By simply “JAZZING UP” a plain, store-bought jar of marinara with more flavor (and in this case veggies!), it saves me time during the work week, without having to sacrifice flavor.
Add meatballs to sauce and simmer on low until ready to serve.
Dinner is served!
The meatballs were delicious! Tender, juicy, full of flavor, and . . . . . . . . . . . . . . . . . . . . .
***LEFTOVER MAKEOVER: Even if you’re only cooking for two, I wouldn’t recommend cutting the recipe in half. Think MEATBALL SUBS, covered in melted provolone cheese with the leftovers. You will not be disappointed.