Indulge in a delicious plate of orecchiette pasta tossed with tender turkey meatballs and fresh spinach. This flavorful dish brings together the richness of Italian pasta and the lean protein of turkey meatballs. The orecchiette pasta provides the perfect bite-sized pockets to hold the sauce, while the spinach adds a nutritious pop of green. It's a satisfying and comforting meal that the whole family will love.
Ingredients
- 1 pound orecchiette pasta
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cups fresh spinach
- 1 can (14 oz) crushed tomatoes
- 1/2 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese, for serving
- Fresh basil leaves, for garnish
Directions
- Cook the orecchiette pasta according to package instructions. Drain and set aside.
- In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan cheese, chopped parsley, egg, minced garlic, dried oregano, salt, and black pepper. Mix well until all ingredients are combined.
- Shape the turkey mixture into bite-sized meatballs.
- Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the turkey meatballs to the skillet and cook until browned on all sides, about 8-10 minutes. Remove the meatballs from the skillet and set aside.
- In the same skillet, add the crushed tomatoes and red pepper flakes. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Add the fresh spinach to the skillet and stir until wilted.
- Return the turkey meatballs to the skillet and toss with the sauce to coat.
- Serve the cooked orecchiette pasta in individual bowls and top with the turkey meatballs and sauce.
- Sprinkle grated Parmesan cheese on top and garnish with fresh basil leaves.
- Enjoy this delicious orecchiette with spinach and turkey meatballs!
