Unveil the flavors of our Lemon Whole-Grain Linguine paired with succulent Turkey Meatballs. Perfect for a nutritious weeknight dinner; explore this tasty, fiber-rich meal today!
Turkey Meatball and Lemon Whole-Grain Linguine
4
15
minutes35
minutes550
kcal10
minutes1
hourUnveil the flavors of our Lemon Whole-Grain Linguine paired with succulent Turkey Meatballs. Perfect for a nutritious weeknight dinner; explore this tasty, fiber-rich meal today!
Ingredients
1 lb lean ground turkey about 94% lean
1/2 cup whole-grain breadcrumbs
2 large eggs, lightly beaten
1/3 cup grated yellow onion about 1/2 medium onion
1/2 cup grated Parmesan divided
2 tbsp finely chopped fresh basil
2 tsp finely chopped fresh oregano
2 large cloves garlic, minced
1 1/4 tsp kosher salt
3/4 tsp freshly ground black pepper
1/2 tsp fennel seeds
1/2 tsp crushed red pepper flakes
10 oz whole-grain linguine
3 tbsp heavy cream
1 1/2 tsp extra-virgin olive oil
3 tbsp juice and zest of 1 lemon
- Alternative Ingredients
Replace whole-grain breadcrumbs with gluten-free breadcrumbs for a gluten-sensitive option.
Substitute grated Parmesan with nutritional yeast for a dairy-free alternative.
Use whole-wheat spaghetti instead of linguine for a different pasta choice.
Directions
- Preheat your oven to 475 degrees F. Lightly spray a rimmed baking sheet with cooking spray.
- In a large bowl, combine the turkey, breadcrumbs, eggs, onions, 1/4 cup of the Parmesan, chopped basil, oregano, garlic, 1 1/4 tsp salt, 3/4 tsp pepper, fennel seeds, and red pepper flakes. Mix by hand until the ingredients are evenly distributed.
- Form the mixture into 24 meatballs (about 1 1/2 tablespoons each), placing them on the prepared baking sheet evenly spaced. Spray the meatballs with cooking spray and roast for about 12-15 minutes, turning each meatball over halfway through.
- Bring a large pot of unsalted water to a boil. Add the linguine and cook according to the package directions. Strain, reserving 1 cup of pasta cooking water.
- In a large saucepan, bring the reserved pasta water, cream, and oil to a boil over high heat. Add the cooked linguine and toss to combine. Stir in the lemon juice and cooked meatballs, tossing again. Mix in the remaining 1/4 cup Parmesan and season with salt, as necessary.
- Divide the linguine and meatballs among four large pasta bowls. Garnish with lemon zest and torn basil leaves.
Nutrition Facts
- Calories: 550kcal
- Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 130mg
- Sodium: 900mg
- Potassium: 450mg
- Carbohydrates: 60g
- Fiber: 5g
- Sugar: 3g
- Protein: 35g
- Vitamin A: 200IU
- Vitamin C: 10mg
- Calcium: 250mg
- Iron: 4mg
