Herbed Turkey Meatballs with Whole-Wheat Pasta
Tender oven-baked turkey meatballs with oregano and rosemary over whole-wheat pasta in a savory tomato sauce.
- Calories
- 760
- Protein
- 48g
- Carbs
- 86g
- Fat
- 24g
Per serving
Ingredients
For 4 servings · 50 min total
- turkeypatted dry24 oz
- whole-wheat pasta.12 oz
- tomato sauce.2 cup
- onionfinely diced1/2
- garlicminced2 clove
- dried oregano.1 tsp
- dried rosemary.1/2 tsp
- olive oil.2 tsp
- kosher salt.1 tsp
- black pepper.1/2 tsp
Instructions
- Finely dice the onion and mince the garlic. Do not rinse the turkey. Wash the board, knife, and your hands with soap and water before touching anything else.
- Combine the turkey, onion, half of the garlic, oregano, rosemary, half of the salt, and the pepper. Shape into evenly sized meatballs and place them on a lightly oiled baking sheet.
- Bake at 425F for 15-20 minutes, until browned and the centers reach 165F (74C) on an instant-read thermometer. The meatballs should release easily from the pan when done.
- While the meatballs bake, cook the pasta in well-salted water until al dente, tender with a firm center, starting to taste 2 minutes before the package time. Drain it.
- Warm the olive oil in a saucepan over medium-low heat. Add the remaining garlic and a pinch of salt, then cook for 1-2 minutes, until fragrant and softened.
- Stir in the tomato sauce and simmer for 5-7 minutes, until bubbling gently and slightly reduced. Taste and adjust the salt and pepper.
- Toss the pasta with the sauce and serve with the meatballs.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.