Turkey Meatballs with Whole Wheat Pasta and Marinara Sauce

Ingredients

• Ground turkey 7 oz
• Whole wheat pasta 2 cups cooked
• Marinara sauce 1 cup
• Parmesan cheese 1 tbsp
• Salt to taste
• Black pepper to taste
• Olive oil 1 tbsp

Method

1. Prepare the meatball mixture. Place the 7 oz (198.5g) of ground turkey in a large bowl. Season with salt and black pepper to taste. Mix gently with your hands or a spoon until combined, being careful not to overwork the meat to keep meatballs tender.
   Tip: Use cold hands or wet your hands slightly to prevent sticking while mixing.
2. Form the meatballs. Divide the turkey mixture into 8 equal portions and roll each portion between your palms to form smooth, round meatballs about 1.5 inches in diameter.
   Tip: Try to make meatballs uniform in size to ensure even cooking.
3. Cook the meatballs. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Once hot, add the meatballs in a single layer without crowding. Cook for about 4-5 minutes per side, turning gently to brown all sides evenly. Ensure meatballs are cooked through (internal temperature 165°F/74°C).
   Tip: Avoid moving meatballs too frequently to get a nice brown crust.
4. Heat the marinara sauce. Pour 1 cup (240g) of marinara sauce into a medium saucepan. Warm over low heat, stirring occasionally, until heated through, about 5 minutes.
   Tip: Keep the sauce on low heat to prevent burning.
5. Combine meatballs and sauce. Transfer the cooked meatballs into the warm marinara sauce. Gently stir to coat the meatballs well. Let them simmer together on low heat for 3-5 minutes to meld flavors.
   Tip: Simmer gently to avoid breaking the meatballs.
6. Prepare the whole wheat pasta. If not already cooked, bring a large pot of salted water to a boil. Add whole wheat pasta and cook according to package instructions until al dente (usually about 8-10 minutes). Drain well and set aside.
   Tip: Reserve a small cup of pasta water to loosen sauce if needed.
7. Assemble and serve. Divide the cooked whole wheat pasta evenly onto two plates. Spoon the turkey meatballs and marinara sauce over the pasta. Sprinkle each serving with 1/2 tablespoon (7g) of freshly grated Parmesan cheese.
   Tip: Add fresh basil or parsley if available for extra flavor and color.

Pro tips

• To keep meatballs moist, avoid overmixing the turkey and cook them gently.
• If marinara sauce is too thick, add a little reserved pasta water to reach desired consistency.