High-Protein Turkey and Spinach Meatballs

Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.

In a large mixing bowl, combine the ground turkey, finely chopped baby spinach, beaten egg, half of the minced garlic, dried oregano, half of the salt, and black pepper. Mix gently with your hands just until incorporated, being careful not to overwork the meat.

Roll the mixture into 16 equal-sized meatballs (about 2 tablespoons each) and place them on the prepared baking sheet. Bake for 15 minutes, or until just cooked through and lightly browned.

While the meatballs bake, heat the olive oil in a large skillet over medium heat. Add the remaining minced garlic and sauté for 1 minute until fragrant.

Pour in the crushed tomatoes and add the remaining salt. Simmer the sauce over medium-low heat for 10 minutes, allowing the flavors to meld.

Meanwhile, cook the whole wheat spaghetti in a large pot of boiling salted water according to package instructions until al dente. Drain, reserving a half cup of pasta water.

Transfer the baked meatballs directly into the simmering tomato sauce, coating them well, and let them simmer together for 3 to 5 minutes.

Divide the cooked pasta among four bowls, top each with four meatballs and a generous spoonful of the tomato sauce, garnish with fresh basil, and serve.