Turkey Meatballs Marinara

• 1/2 lb ground turkey
• 1 egg
• 1.5 cups marinara
• 1.5 cups cooked brown rice pasta
• 1 tsp dried basil
• 1 cup cooked spinach (from 10 oz raw, one bag)
• 1.5 cups cooked broccoli (from about 2 cups raw florets)

• 1 lb ground turkey
• 2 egg
• 3 cups marinara
• 3 cups cooked brown rice pasta
• 2 tsp dried basil
• 2 cup cooked spinach (from 10 oz raw, one bag)
• 3 cups cooked broccoli (from about 2 cups raw florets)

• 1 1/2 lb ground turkey
• 3 egg
• 4 1/2 cups marinara
• 4 1/2 cups cooked brown rice pasta
• 3 tsp dried basil
• 3 cup cooked spinach (from 10 oz raw, one bag)
• 4 1/2 cups cooked broccoli (from about 2 cups raw florets)

• 2 lb ground turkey
• 4 egg
• 6 cups marinara
• 6 cups cooked brown rice pasta
• 4 tsp dried basil
• 4 cup cooked spinach (from 10 oz raw, one bag)
• 6 cups cooked broccoli (from about 2 cups raw florets)

1. Mix the ground turkey with the egg and dried basil, then roll into small meatballs about the size of a golf ball.
2. Warm a splash of oil in a pan over medium, add the meatballs, and brown, turning, 5 to 6 minutes, until deep golden on all sides, then spoon off any fat so the sauce does not go greasy.

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3. Pour in the marinara, cover, and simmer 12 to 15 minutes, until the meatballs reach 165°F in the center with no pink inside.

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4. While they simmer, steam or saute the broccoli, 5 to 6 minutes, until bright green and fork tender.

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5. Stir the spinach into the sauce and cook, 1 to 2 minutes, until it wilts.

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6. Serve the meatballs, sauce, and broccoli over the cooked rice pasta.

• Calories823
• Protein82g
• Carbs76g
• Fat22g
• Fiber12g
• Sodium278mg

• A Healthy Weight
• Eating Well

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