Did you know that ground turkey can be fattier than ground sirloin? So go with 93 percent lean. That's still enough fat to make it moist!
- 1/2 c. finely chopped onion
- 1 garlic clove, grated
- 1 tbsp. ketchup
- 1/2 c. quick-cooking oats
- 2 large eggs, lightly beaten
- 1 (8-10 oz) bag frozen loose spinach, thawed, squeezed dry, roughly chopped
- 1/2 tsp. salt
- 1 tbsp. rosemary, chopped
- 1 lb. ground turkey (93% lean)
- 1 tbsp. olive oil
- 1 (25-oz) jar marinara sauce (no sugar added)
- 8 oz. whole-grain spaghetti, cooked, for serving
- grated Parmesan cheese for serving
- Mix onion, garlic, ketchup, oats, eggs, spinach, salt, pep per to taste, and rosemary in a medium bowl. Add turkey and stir well with a fork to combine thoroughly.
- Divide the mixture into 12 balls using wet hands. Chill on a foil- lined tray until firm, 30 min.
- Heat oil in a large skillet over medium heat. Add meatballs; cook, turning occasionally, until all sides are brown, about 8 min. Add sauce, turning meatballs gently. Reduce heat to medium low; simmer, turning meatballs occasionally, until cooked through, 15 to 20 min longer.
- Serve over hot pasta and sprinkle with Parmesan cheese
621 cal, 20 g fat (5 g saturated), 42 g protein, 72 g carb, 12 g sugar, 12 g fiber, 996 g sodium per serving.
This recipe originally appeared in the November 2016 issue of Dr. Oz The Good Life.