1 Box of Black Bean Pasta
1 pound of Ground Turkey
2 hand fulls of fresh spinach
1/3 cup Italian Breadcrumbs
Low Carb Tomato sauce
1/2 cup chopped onion
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp parmesan cheese
Salt and Pepper
Optional Red Pepper Flakes
Optional 1/2 cup chopped mushrooms
Optional 1/2 cup chopped bell pepper
To make the meat balls you are going to need a medium/large bowl and to preheat the oven to 400 degrees. Add the ground turkey, breadcrumbs, half the chopped onion, the egg, the parmesan cheese, the dried basil and oregano, and season with salt and pepper. If you are not a fan of strong Italian herbs you can add less or no basil and oregano. If you like spicy feel free to add dried red pepper flakes. Mix together using your washed hands or spoon. Shape into meatballs of the desired size. Place the meatballs on a cooking sheet and place in the oven for 25-30 minutes, they are fully cooked when the center reaches 165 degrees.
Chop up the veggies and add some olive oil to the bottom of you pot. Put it on medium heat and add the onion and bell peppers first. Cook until onion is translucent then add the mushrooms. Right before the mushrooms are tender but haven’t gone light brown yet add the spinach. Let the spinach cook for about a minute so that it shrinks down to about half its original size then add the sauce and reduce the heat to low and cover the sauce. Let it simmer while the meatballs cook.
Put a second pot on the stove and bring water to a boil. Add the Black Bean Pasta and follow the instructions on the box. It cooks a little bit differently than normal pasta.
Take Meatballs out of the oven and add them to the sauce to absorb some extra flavor. Plate the pasta first then scoop the sauce and meatballs on top. Before serving add grated parmesan and red pepper flakes if desired on top.
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