Spaghetti and Meatballs

This is a sneaky little meal that's so much better than you think it could possibly be. The dish tastes completely authentic, but it's actual brown rice and quinoa spaghetti and turkey meatballs. So for you non gluten, non beef eaters, this is a great option.

 

The key to this dish is a couple tips in preparation; first, don't just toss the meatballs in the sauce, get them on a baking sheet and roast them in the oven. Roasting the meatballs brings out so much more flavor. Second, brown rice and quinoa pasta is kind of time sensitive on the cooking. If it's under cooked, it can be very chewy, but if it's over cooked it can become mushy. So, cook according to directions and then taste some and see if the texture is where you like it.

Ingredients:

1 package Trader Joe's turkey meatballs

1 Jar Marinara sauce

1 package brown rice & quinoa spaghetti
Red pepper flake
Parmesan cheese
Chopped Italian parsley
 

Preparation:

Preheat the oven to 350 degrees. Place the frozen meatballs on a baking sheet and give a quick spray

with some canola oil. Roast the meatballs for about 15 minutes while you prepare the pasta.

Fill a large stock pot with water and add 1 tablespoon salt and bring to a boil. Add the pasta and stir occasionally so the pasta is cooking evenly. Cook the pasta according to directions which is 7 - 10 minute, but I find 10 minutes is where I usually end up.
 

Take a 12" sauté pan and add the Marinara sauce and bring up to medium heat. If you heat any higher it with just start bubbling and splashing make for additional clean up.
then add the sauce. Mix in until the sauce is well incorporated and you're done.

To serve, place a portion of spaghetti with Marinara sauce on a serving plate. Remove the meatballs from the oven and place 3 or 4 on the spaghetti. Drizzle a few drops of olive oil on the meatballs and garnish with red pepper flakes, parmesan cheese and chopped Italian parsley.