Turkey Garden Meatballs with Rustic Marinara & Wheat Pasta

Ingredients

Fresh Ingredients

- 1 lb lean ground turkey

- 1 medium (1/4 cup) organic carrot, finely grated

- 2 tbsp parsley, finely chopped

- 1/4 tsp black pepper

- 1/2 tsp salt

- 1/4 cup organic spinach, chopped for garnish

Shelf-Stable Ingredients

- 1/2 lb whole wheat spaghettini pasta

- 1 jar (24 oz) premade marinara sauce

- 1/2 tsp onion powder (substitute for Spanish onion)

- 1/2 tsp dried mixed herbs (Italian seasoning)

- 1/2 tbsp olive oil, for cooking meatballs

Flavor Enhancements

- 1 tbsp balsamic vinegar (to add depth to the sauce)

- 1/2 tsp sugar (to balance the marinara sauce's acidity)

- 1/2 tsp garlic powder (for meatballs)

- 1/4 tsp smoked paprika (for meatballs)

Directions

1. Prepare Meatballs: In a bowl, mix together 1 lb ground turkey, 1/4 cup grated carrots, 2 tbsp chopped parsley, 1/4 tsp black pepper, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp smoked paprika. Form into meatballs (about 12-14 meatballs).

2. Cook Meatballs in Air Fryer: Preheat the air fryer to 375°F (190°C). Lightly oil the air fryer basket. Place the meatballs in the basket, ensuring they don't touch. Cook for 10-12 minutes, or until browned and cooked through.

3. Cook Pasta: In a large pot, bring water to a boil. Add 1/2 lb whole wheat spaghettini and cook according to package instructions until al dente. Drain the pasta.

4. Enhance Marinara Sauce: In a saucepan, warm the premade marinara sauce over medium heat. Stir in 1 tbsp balsamic vinegar and 1/2 tsp sugar to enhance the flavor.

5. Combine and Simmer: Add the cooked meatballs to the marinara sauce. Simmer together for a few minutes to blend the flavors.

6. Serve: Divide the pasta onto plates, top with turkey meatballs and marinara sauce. Garnish with chopped organic spinach.