Heart-Healthy Spaghetti with Meatballs
Transform your weeknight dinner routine with this *Heart-Healthy Spaghetti with Meatballs*—a wholesome twist on a beloved classic. Featuring whole-grain spaghetti for added fiber and lean ground turkey meatballs lightened up with rolled oats, this recipe delivers all the comforting flavors you love with a focus on nutrition. A savory low-sodium marinara sauce brings balance, while vibrant sautéed baby spinach adds a fresh, nutrient-dense finish. Ready in just under an hour, this dish is perfect for those seeking a heart-smart meal packed with protein and whole grains without sacrificing indulgence. Serve it with a sprinkle of red pepper flakes for a touch of heat and enjoy a guilt-free comfort food experience that’s sure to satisfy! Keywords: heart-healthy recipe, whole-grain spaghetti, lean turkey meatballs, low-sodium marinara, spinach skillet dinner.
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Ingredients
- 12 ounces Whole-grain spaghetti
- 1 pound Lean ground turkey (93% lean or higher)
- 0.25 cup Rolled oats (optional—a substitute for breadcrumbs)
- 1 Egg
- 4 cloves Garlic, minced
- 0.25 cup Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 3 cups Low-sodium marinara sauce
- 6 cups Baby spinach
- 0.25 teaspoon Red pepper flakes (optional)
Directions
Step 1
Bring a large pot of water to a boil. Cook the whole-grain spaghetti according to package instructions until al dente. Drain and set aside.
Step 2
In a large mixing bowl, combine ground turkey, rolled oats (if using), egg, minced garlic (2 cloves), parsley, oregano, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
Step 3
Form the mixture into approximately 12 meatballs (about 1-1.5 inches in diameter).
Step 4
Heat the olive oil in a large non-stick skillet over medium heat. Add the meatballs, searing them on all sides until golden brown. This should take about 6-8 minutes.
Step 5
Add the low-sodium marinara sauce to the skillet with the meatballs. Lower the heat to medium-low, cover, and simmer for 15 minutes, ensuring the meatballs are cooked through.
Step 6
In a separate pan, lightly sauté the baby spinach over medium heat until wilted, for about 2-3 minutes. Set aside.
Step 7
To serve, divide the cooked spaghetti onto plates, top with marinara and meatballs, and garnish with the sautéed spinach. Sprinkle with red pepper flakes for added spice, if desired.
Nutrition Facts
| Serving size | (1847.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1972.3 |
| Total Fat 74.0g | 0% |
| Saturated Fat 18.1g | 0% |
| Polyunsaturated Fat 3.1g | |
| Cholesterol 513.5mg | 0% |
| Sodium 1944.2mg | 0% |
| Total Carbohydrate 188.3g | 0% |
| Dietary Fiber 35.9g | 0% |
| Total Sugars 38.7g | |
| Protein 145.3g | 0% |
| Vitamin D 48IU | 0% |
| Calcium 609.7mg | 0% |
| Iron 29.7mg | 0% |
| Potassium 4717.2mg | 0% |
Source of Calories