Directions
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Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Heat 2-counts olive oil in a small pan over medium-high heat. Add the Onion (1/2) and Garlic (2 clove) and cook until translucent and tender, about 3-4 minutes.
Step 3
Add the Tomato Paste (1/2 tablespoon) and cook for an additional 2 minutes. Remove from the heat.
Step 4
Add Ground Turkey (1 pound), onion mixture, Egg (1), Breadcrumbs (1/2 cup), Grated Parmesan Cheese (1/4 cup), Fresh Parsley (1 tablespoon), Fresh Basil (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon) to a bowl. Mix until just ingredients are combined, do not overmix.
Step 5
Line a baking sheet with foil (or not) and drizzle with 2-counts of olive oil. Scoop or roll 2-inch meatballs and lay snug on the sheet. Drizzle with one more count of oil on top of the meatballs and bake for 20 minutes until cooked through.
Step 6
While the meatballs are cooking, cook Spaghetti (8 ounce) according to package directions in salted water.
Step 7
Reserve 1 cup of pasta water and discard the remaining water. Add the hot pasta to a large bowl. Add Fresh Spinach (2 cup), the zest of a Lemon (1), and Ricotta Cheese (1/2 cup). Add the pasta water, a 1/4 cup at a time, and mix. The spinach will slightly wilt and the ricotta will begin to create a creamy sauce. Add more water as needed. Add more ricotta to your liking.
Step 8
Plate the pasta with the meatballs, an extra dollop of ricotta if desired, Fresh Basil (to taste), Grated Parmesan Cheese (to taste), and a good grind of black pepper.
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