Description
1 lb ground turkey
½ cup feta cheese, crumbled
1 egg
¼ cup breadcrumbs (use gluten-free if needed)
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 tsp lemon zest
½ tsp red pepper flakes
Salt and black pepper to taste
8 oz rigatoni pasta
2 cups fresh spinach
2 tbsp olive oil
2 cloves garlic, minced (for the spinach)
½ cup grated parmesan cheese
Directions:
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, mix together the ground turkey, feta, egg, breadcrumbs, garlic, oregano, basil, lemon zest, red pepper flakes, salt, and black pepper until
well combined.
Form the mixture into 16 meatballs and place them on the prepared baking sheet.
Bake for 20-25 minutes or until the meatballs are cooked through and lightly browned.
Meanwhile, cook the rigatoni according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the spinach and cook for 2-3 minutes until wilted.
Toss the cooked rigatoni with the garlic spinach mixture, then serve with the meatballs on top.
Sprinkle with grated parmesan cheese before serving.
Prep Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Kcal: 340 per serving Servings: 4 servings
