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.