Oatmeal Meatballs with Spinach

By John Crowley

Ingredients
  • * 1/2 cup instant oats

  • * 1/4 cup nonfat plain yogurt

  • * 1/2 cup packed baby spinach, thinly sliced

  • * 1/4 cup packed basil, chopped, plus 1 sprig

  • * 1/4 cup grated Parmesan

  • * 1 egg white

  • * 3 cloves garlic, finely chopped, divided

  • * 1 teaspoon salt

  • * 1/2 teaspoon freshly ground black pepper

  • * 1/2 pound all-white-meat ground turkey

  • * olive oil cooking spray

  • * 1 can (26 oz) diced tomatoes, plus juice

  • * 1/2 cup dry white wine

  • * 4 oz whole-wheat pasta, cooked according to the package instructions

Directions
  1. Heat oven to 400˚. Mix oats and yogurt with 1/4 cup water in a bowl until oats begin to absorb liquid. Add spinach, basil, Parmesan, egg white, half the garlic, salt and pepper, and stir. Add turkey and mix until well combined. Form into 16 2-inch meatballs.

  2. 2. Coat a large, oven-safe stockpot with cooking spray. Add meatballs and bake until they begin to brown, 10 to 15 minutes. Turn and bake 10 minutes more. Add remaining garlic, basil sprig, tomatoes and wine. Cover and cook until meatballs are cooked through and sauce begins to thicken, 20 minutes. Serve immediately with pasta.


Nutritional Facts

Servings
4
314 calories per serving
3.3 g fat (1.3 g saturated)
40.4 g carbs
3.7 g fiber
22.9 g protein

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