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Turkey Florentine Meatballs with Spaghetti

Frozen spinach adds flavor and keeps the meatballs moist in this easy dinner recipe. Using thin spaghetti and premade sauce cuts down on the prep time.

Serves 6
Ready in 40 mins
Prep time 15 mins
Cooking time 25 mins
461 calories per serving


> 1 (10 oz) pkg frozen chopped spinach, thawed
> 2 cloves garlic, minced
> 1 (16 oz) pkg ground turkey
> 1/3 cup quick oats
> 2 tbsp sodium-free Italian seasoning, divided
> 1 egg, beaten
> 2 (15 oz) cans no-salt-added tomato sauce
> 1 (16 oz) pkg Nature's Promise® Whole Wheat Thin Spaghetti
> Grated Parmesan cheese (optional)


Preheat oven to 350°F and line a baking sheet with parchment. Drain the spinach very well and lightly squeeze out excess liquid. In a large bowl, combine spinach, garlic, turkey, oats, 1 tbsp Italian seasoning, and egg. Season with salt and pepper. Form mixture into about 24 (1½-inch) balls and place on prepared baking sheet. Bake meatballs 10–12 min., turning meatballs halfway through cooking time, until almost cooked through.
To a Dutch oven, add the tomato sauce and remaining 1 tbsp Italian seasoning. Season with salt and pepper. Bring to a simmer on medium-high. Add baked meatballs and simmer 10 min., until meatballs are fully cooked.
Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package directions. Serve meatballs and sauce over pasta and sprinkle with the Parmesan, if desired.

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