Noelle's Pasta Mushroom Spinach with Sage Turkey Meatballs
By: Noelle, Registered Dietitian Nutritionist
MS, RDN, CDN
Make-Ahead, Savory Sage Turkey Meatballs with Holista Low GI Spaghetti, and Mushrooms and SpinachSave time and eat deliciously healthy with this make-ahead comfort food
Makes 2 servings (with turkey meatball leftovers!)
- 2 lbs ground turkey
- 3 garlic cloves, chopped
- ¾ cup bread crumbs of your choice
- 2 eggs
- 1 tsp salt
- 1 tsp black pepper
- 2 heaping Tbsp fresh chopped sage
- 3/4 large onion, chopped (save 1/3 for complete recipe)
- Preheat oven to 350°F.
- Combine dry ingredients and mix before adding ground turkey and eggs.
- Whisk eggs and add to dry mixture with turkey.
- Roll 1″ to 1.5″ round meatballs. (Makes 30 meatballs).
- Place on lightly oiled baking sheets.
- Bake 25 minutes, flipping half way through.
Meatballs should be lightly browned and reach an internal temperature of 165°F
Serve hot, and allow leftovers to cool before storing in the refrigerator and/or freezer. Once the meatballs are in the oven you should prepare the rest of your meal. You can serve the meatballs with any vegetables, and sauce you want, but I think mushrooms and white wine are the perfect pairing with sage. Any dry white wine will do. I used cooking wine for this recipe.
Savory Sage Turkey Meatballs with Holista Spaghetti, Mushrooms and Spinach
Makes 2 servings
- 4-5 oz Holista Spaghetti (about 1/3 of the package)
- 8 oz package of mushrooms, sliced
- 1 Tbsp olive oil
- 1/4 onion, chopped
- 1 Tbsp fresh sage, chopped
- 1 clove garlic, chopped
- 1/2 cup white wine
- 1 Tbsp chili flakes (optional)
- 3 cups spinach
- salt & pepper to taste
- Heat a large pan over medium heat, add 1 Tbsp olive oil, and start a sauce pan of water for your spaghetti.
- Sautee onion, garlic, sage, salt, pepper and red chili flakes until fragrant.
- Add mushrooms and sautee for about 4 minutes. Mushrooms should be getting softer.
- Pour in the white wine and quickly cover to allow the steam to cook the mushrooms
- Cook your pasta while the mushrooms steam.
- Add spinach to mushrooms and stir in the pasta to coat with the mushroom sauce.
It is a nice, light sauce.
Serve with 2 – 3 meatballs.
- Calories 469
- Carbs 60 g
- Fat 12 g
- Protein 33 g
- Cholesterol 116 mg
- Sodium 349 mg
- Sugars 3 g
- Fiber 8 g
- Cool meatballs before placing in freezer bags, or containers and freezing.
- Use a shallow flat container as these are best for getting everything cooled, and frozen equally. If planning to reheat in the same container you may want to use a glass container. Otherwise a freezer storage bag will work, and you can take out what you need as needed without wasting space in the freezer.
- Try not to use disposable containers. These are not the best, as they may retain odors of previously stored foods.
- Use meatballs within 3 – 4 months of being frozen for the best quality.
- In the refrigerator: Thaw frozen meatballs in fridge overnight. If you don’t eat them the next day, not to worry. They will keep for 3-4 days in the fridge.
- In the microwave: When you use the microwave to thaw, continue to heat the meatball until the internal temp. is 165.
(Food Safety Tip: This is the temperature you always want to heat leftovers to.)