Delicious and protein-packed black bean spaghetti with turkey meatballs!
Ingredients
- 250g black bean spaghetti (or as desired)
- 500g lean ground turkey
- 1/4 cup whole wheat breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 courgette, diced
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 1/4 cup chopped fresh parsley (for garnish)
- Optional: grated Parmesan cheese for serving
Directions
Prepare the Turkey Meatballs
- Preheat the oven to 190°C.
- In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until well combined.
- Shape the mixture into small meatballs, about 1 inch in diameter.
- Place the meatballs on a baking sheet lined with parchment paper.
- Bake in the preheated oven for 15-20 minutes, or until the meatballs are cooked through and browned.
Cook the Black Bean Spaghetti
- Bring a large pot of salted water to a boil.
- Add the black bean spaghetti and cook according to the package instructions, usually about 7-8 minutes, or until al dente.
- Once cooked, drain the spaghetti and set aside.
Prepare the Vegetable Sauce
- In a large skillet, heat olive oil over medium heat.
- Add the diced onion, bell pepper, and zucchini. Cook for 5-7 minutes, or until the vegetables are softened.
- Add the cherry tomatoes and cook for an additional 2-3 minutes, until they start to soften.
- Stir in the baby spinach and cook until wilted.
- Season with salt and pepper to taste.
Assemble the Dish
- Add the cooked black bean spaghetti to the skillet with the vegetable sauce. Toss until well combined.
- Serve the black bean spaghetti and vegetable sauce topped with the turkey meatballs.
- Garnish with chopped fresh parsley and grated Parmesan cheese if desired.