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Power Pasta Bowl with Turkey-Kale Meatballs

Power Pasta Bowl with Turkey-Kale Meatballs
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Prep Time: 18 min Serves: 4
Cooking Time: 15 min Yield: 4 bowls
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Spaghetti with meatballs is a classic. This pasta bowl takes that classic and kicks it into a trendier place. Recipe + photo courtesy of Jackie Newgent, RDN.



1. Preheat oven to 450°F. Finely chop 1 ounce of the kale. In a medium bowl, stir together the finely chopped kale, hemp seeds, breadcrumbs, cheese, eggs, garlic, salt, and hot pepper flakes. Add the turkey and combine by hand until just evenly combined. Form mixture into 16 small balls. Arrange on an unbleached parchment paper-lined large baking sheet and bake until well done, about 13 to 15 minutes.

2. Meanwhile, cook spaghetti according to package directions until al dente; drain and reserve 1/2 cup cooking liquid. Rinse pasta under cold water; drain again.

3. Stir together the marinara sauce (chilled or at room temperature), 1/2 cup pasta cooking liquid, and meatballs in a large bowl. Then toss with the pasta. Transfer to four (2-cup capacity) freezer- and microwave-safe bowls. Top with the remaining 4 ounces fresh baby kale. Cover well and freeze.

4. To enjoy one bowl, uncover and top the bowl with unbleached parchment paper or paper towel. Microwave on HI for 2 minutes and stir. Microwave until done, about 2 minute more, stirring once. Microwave times vary. (Hint: If desired, sprinkle with additional hot pepper flakes at the table.)


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