Turkey meatballs taste just as good as their beef counterparts but are much leaner, making them a better everyday option. Classic aromatics like onion and garlic powder amplify the authentic meatball flavor. In this twist on sauce that leaves out the tomatoes, a simple garlic and Parmesan sauce coats the noodles and adds complexity in very little time.
FOR THE MEATBALLS
¾ pound lean ground turkey
½ cup bread crumbs
1 large egg, beaten
½ teaspoon onion powder
½ teaspoon garlic powder
FOR THE PASTA
8 ounces spaghetti noodles
1 tablespoon extra-virgin olive oil
5 garlic cloves, minced
2 cups chopped broccoli rabe
¼ cup shredded Parmesan cheese
Freshly ground black pepper
TO MAKE THE MEATBALLS
1 Heat the oven to 375°F. Line a baking sheet with parchment paper.
2 In a medium bowl, combine the turkey, bread crumbs, egg, onion powder, and garlic powder. Mix well.
3 Shape the turkey mixture into 2-inch round meatballs, and place them on the baking sheet.
4 Bake for 20 minutes, until browned and cooked through, flipping the meatballs once halfway through cooking.
TO MAKE THE PASTA
1 Bring a pot of water to a boil, and cook the noodles al dente. Drain, reserving about 1 cup of the cooking water.
2 In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant. Add the broccoli rabe and ½ cup of the reserved cooking water to the skillet. Reduce the heat to simmer, cover, and cook for 5 minutes, until the broccoli rabe is fork-tender.
3 Add the noodles to the skillet and mix. Add a couple of tablespoons or more of the remaining cooking water to the skillet, to wet the noodles. Stir in the Parmesan cheese and season with pepper. Serve the noodles topped with the meatballs.
Substitution tip: If you don’t have bread crumbs on hand, process a piece of white bread, crust removed, in a food processor until finely ground.
Per Serving Calories: 450; Total Fat: 15g; Saturated Fat: 4g; Cholesterol: 100mg; Carbohydrates: 55g; Fiber: 3g; Protein: 23g; Phosphorus: 319mg; Potassium: 354mg; Sodium: 245mg