Sriracha Marinara and Meatballs
Sriracha hot sauce adds subtle kick to classic marinara sauce. The meatballs are made with a combination of lean ground pork and lean ground turkey, plus nutrient-rich spinach, making this meal a better-for-you dinner option.
For the Meatballs
- 1 pound ground pork
- 1 pound ground white-meat turkey
- 2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
- 1/3 cup plain dried breadcrumbs
- 2 large egg whites
- 3/4 teaspoon dried oregano
- Coarse salt and ground pepper
- Nonstick cooking spray
For the Sauce
- 2 teaspoons extra-virgin olive oil
- 1 small yellow onion, diced small
- 2 garlic cloves, roughly chopped
- 2 cans (28 ounces each) crushed tomatoes
- 1/4 cup Sriracha sauce
- 1 pound spaghetti or other long pasta
- 1/2 cup fresh parsley leaves, roughly chopped, for serving
Heat broiler, with rack in top position. Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. With your hands, mix to combine; roll into forty 1-inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil until golden brown, 10 minutes, rotating sheet halfway through.
In a large heavy pot, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until onion is translucent, 6 minutes. Add tomatoes and Sriracha and bring to a simmer. Add meatballs and simmer 10 minutes. (To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months.)
In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, add to pot with sauce and meatballs, and toss to coat. Sprinkle with parsley and serve.
SourceEveryday Food, January/February 2011