Monday, May 3, 2010

paige's tuscan meatball yumminess

A little while back I had a cooking class at my house for Relief Society. Everyone was supposed to bring a recipe to exchange but the only one who brought one was Paigers. I am so glad she did because I love this recipe! I have made it a few times now and not only is it a hit for my family, but easy and healthy.

Paige's Tuscan Meatballs
1/2 package frozen chopped spinach
1 lb. ground turkey
1 egg
1 cup seasoned bread crumbs (I used 1/2 cup seasoned; 1/2 panko bread crumbs for extra crunch)
1 cup grated Parmesan cheese
2 handfuls shredded mozzarella cheese
1 tsp. garlic salt
1 to 2 tbsp. olive oil
12 ounces spaghetti (I used Barilla thin spaghetti)
1 packet dry pesto mix or jarred, prepared pesto (this is what I used)

Heat oven to 350 degrees. Squeeze water out of spinach. Mix spinach, turkey, egg, bread crumbs, Parmesan, mozzarella and garlic salt in a bowl. Shape mixture into meatballs. Heat oil in a pan over med-high heat. Brown meatballs, about 2-3 minutes each side. Once browned transfer to a baking sheet and bake in oven for about 20 minutes.

Cook spaghetti and prepare pesto sauce, if using packet. Add pesto sauce to pasta top with meatballs.