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.)

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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