Monday, January 17, 2011

Spaghetti and Spinach Meatballs

We all know about my quest to get greens into my family's diet. I've been sneaking them into everything! My latest creation is a twist on spaghetti and meatballs that's just as good for you as it is good tasting. And it tastes pretty great. Promise.

Spaghetti and Spinach Meatballs
Serves 8 (9 WW PointsPlus/serving... plus 2 veggie checks)

For the meatballs:
1/2 pound ground pork
1/2 pound ground white-meat turkey
1 package (10 oz) frozen spinach, thawed and squeezed dry
1/4 cup plain dried breadcrumbs
1 egg white
1/2 teaspoon dried oregano
Salt and pepper
Nonstick cooking spray

For the Sauce:
2 teaspoons extra-virgin olive oil
1/2 small yellow onion
2 garlic cloves
1 can (28 oz) crushed tomatoes
1 tsp Italian seasoning
1/2 cup shredded carrots
1/2 cup fresh parsley, chopped
1 pound whole-wheat spaghetti

1. Put oven rack in top position and heat broiler. Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. With your hands, mix to combine.

2. Roll into 1" balls (you'll have about 40 or so). I used a small scooper for the uniformity and then rolled them in my hands to smooth them out. Arrange on a prepared baking sheet and lightly coat meatballs with cooking spray.

3. Broil until golden brown, about 10 minutes, rotating halfway through.

4. In a large skillet (I mean large) or heavy pot, heat oil over medium heat. Add onion, garlic, and carrots. Cook, stirring frequently, until onions start to turn translucent, about 6-7 minutes.

5. Meanwhile, add tomatoes to blender or food processor. Once onion mixture is ready, add to blender. Blend, with the cap open a bit, until smooth.

6. Once blended, return to pan and bring to a simmer. Add meatballs and let cook for about 10 minutes. Now's a good time to cook your pasta.

7. Just before serving, add parsley and stir.

8. Add pasta and give it a good toss. If you like your spaghetti on the saucy side, don't cook the full pound.

I hope you enjoy it! Let me know if you give this one a try.

(It should be mentioned that this is my version of a recipe originally found in the January issue of Everyday Food Magazine.)
What we're eating for dinner this week:
Monday: Grilled cheese on whole-wheat with tomato soup
Tuesday: Chicken with brown rice and green beans
Wednesday: Lean Cuisine for me, leftovers for EK
Thursday: Turkey tacos
Friday: Chicken with brown rice and peas
Saturday: Whole-wheat pizza
Sunday: Something TBD from a crock pot


  1. I'm making something very similar for dinner tonight. It's all the same ingredients at least, but I'm making mine into lasagna roll ups. Don't forget to use your no-salt added tomato sauce for lower (unnecessary) sodium!

  2. I am so proud of you for sneaking in the spinach and then actually eating it! These meatballs look delicious!