Recipe of the week: Spinach and Turkey Meatballs

Spinach Meatballs and Spaghetti

This recipe is adapted from Brianne DeRosa, author of the blog redroundorgreen.com. I make this recipe through step two when I have some free time, and pop the meatballs and sauce in the freezer. Then, on a busy night, all we do is defrost the meatballs and get them hot in the microwave while we cook the spaghetti.

— Sally Kuzemchak

1 lb. ground turkey breast

3 cups bagged prewashed spinach, finely chopped

1 cup quick-cooking oats

2 oz. (about 1/2 cup) finely shredded fresh Parmesan cheese

1/2 cup diced onion

1 tsp. dried Italian seasoning

1 tsp. minced garlic

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

2 large eggs

2 Tbsp. olive oil

1 1/2 cups marinara sauce

8 oz. dried spaghetti

2 Tbsp. finely shredded Parmesan cheese

Combine first 10 ingredients in a bowl; shape into 12 (1-inch) meatballs.

Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add meatballs; cook 8 minutes, browning on all sides. Reduce heat to medium; add marinara sauce. Cook 4 minutes or until meatballs are done, stirring occasionally.

Cook spaghetti according to package directions, omitting salt and fat. Serve meatballs and sauce over spaghetti; sprinkle with cheese. Serves 4.

— From "Cooking Light Dinnertime Survival Guide: Feed Your Family. Save Your Sanity." by Sally Kuzemchak (Oxmoor House, $24.95)