Name: Sriracha Marinara and Meatballs
Prep time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 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; 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

East to meets West in this traditional plate of lightened-up meatballs and marinara that gets a subtle singe from spicy sriracha sauce.

Source: Everyday Food, January/February 2011

40 mins 20 mins 8

Total Time Prep Servings

Ingredients

Directions

1. 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 40 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.
2. 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.)
3. 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.