Turkey Meatballs with Oatmeal and Spinach
|Categories:||Turkey, Italian, Quick & Easy, Healthy|
|Keywords:||Low, One, Dish, oatmeal, Meatballs, spinach, Meal, tomatoes, Calorie, diced, colesterol|
|1/2 c||old fashion or instant oatmeal (uncooked)|
|1/4 c||plain greek yogurt|
|1 c||fresh chopped spinach|
|1/4 c||fresh chopped basil or 1 tsp dried basil leaves|
|1/4 c||grated romano cheese ( or similar)|
|1 lb||ground turkey|
|3 clove||garlic - minced (divided in half)|
|1 tsp||salt and pepper|
|1 tsp||olive oil or olive oil spray|
|1 - 28 oz can(s)||diced tomatoes (w/ italian seasonings)|
|1/2 c||dry red wine|
|8 oz||pasta of choice|
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DirectionsHeat oven to 400˚. Mix oats and yogurt with 1/4 cup water in a bowl until oats begin to absorb liquid. Add spinach, basil, grated cheese, egg , "half" the garlic, salt and pepper, and stir. Add turkey and mix until well combined.Form into 2-inch meatballs (about 28). Coat a large, oven-safe, 12" sauté pan, casserole dish, or stockpot with olive oil/spray.
Add meatballs -- bake uncovered on bottom rack, until they begin to brown, about 15 minutes. Turn and bake 10 minutes more.Add remaining garlic, undrained tomatoes, and wine. Cover and cook until meatballs are cooked through and sauce begins to thicken, 25 minutes. (The sauce is not very thick, but its a nice sauce - add a tsp. tomato paste if you want thicker sauce.)
Serve immediately with pasta and extra grated cheese. YUM!