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Chickpea Spaghetti & Turkey Meatballs

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One of my first words was “sketti”. That’s right, like most infants/toddlers, before even turning 2 years old, I was stripped down to a diaper and given a plate of spaghetti. I think it’s a rite of passage. Also like most, more of it ended up on my face and lap than my belly. Even still, that’s where the love of this dish began. I’ve never met a bowl of spaghetti I didn’t love, and what’s great is that everyone has his or her own way of making it–a preferred sauce, a unique meatball recipe, and sometimes if you’re lucky, a homemade pasta. Drool! Which is why I decided to make Chickpea Spaghetti & Meatballs, a healthier twist on the classic dish!

This version of Spaghetti and Meatballs uses a chickpea pasta, higher in protein and fiber than regular pasta, and organic ground turkey for the meatballs. I would rank this as high if not higher than a traditional version. Knowing that I’m fueling my body with nutrient-rich alternatives automatically gives it a step up. The taste, texture, warmth, and heartiness that we all love from this meal is there. It’s pretty easy to orchestrate and pull together also.

I like to cook my spaghetti in broth and the marinara. It just infuses it with so much flavor that you cannot get by boiling it in water alone. Once the liquid starts to quickly simmer, I add the pasta, turn to low and cover with the lid. This pasta only takes about 12 minutes to cook, but I check and stir every few minutes or so to make sure liquid levels are good and the pasta is cooking evenly. Enjoy this one, ya’ll!

Further Food Nutritionist Commentary:

Chickpea pasta is a plant-based product made out of chickpea flour. It is a new innovation that offers a great solution to the issue of refined carbohydrates in regular pasta. In addition, it is healthier as well as more nutrient-dense. It is a plant-based powerhouse high in protein, low in carbs, and it is gluten-free.

By Anna Lee

Chickpea Spaghetti & Turkey Meatballs

  • Prep Time:10 Minutes
  • Cook Time:15 Minutes
  • Servings: 4

Ingredients

For the Spaghetti:

1 lb spaghetti chickpea pasta

3 cups chicken bone broth

1 1/5 cups marinara sauce

1/4 cup water

1 tablespoon Cream Cheese

Turkey Meatballs:

1 lb organic ground turkey

1/4 cup onion, grated

1/4 cup grated/shredded parmesan

1/3 cup quick-cooking oats

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon parsley

Instructions

  1. For the pasta: Bring the bone broth, marinara, and water to a fast simmer or slow boil.
  2. Add the chickpea spaghetti noodles, lower the heat to a simmer and cook with the lid on for 12 minutes, stirring occasionally. Keep and eye on the liquid levels but this was plenty.
  3. Remove from the heat at the end of the cooking time, and stir in the cream cheese.
  4. For the meatballs: Preheat oven to 400.
  5. Combine all of the ingredients for the meatballs in a large mixing bowl until everything is just incorporated.
  6. Roll into 1.5″ meatballs and place on a parchment-lined baking sheet.
  7. Bake for 14-15 minutes.
  8. Remove from the oven.
  9. Plate some of the spaghetti and top with the meatballs. Add a little more warm marinara, parmesan and some parsley to garnish if you wish!
For the pasta: Bring the bone broth, marinara, and water to a fast simmer or slow boil. Add the chickpea spaghetti noodles, lower the heat to a simmer and cook with the lid on for 12 minutes, stirring occasionally. Keep and eye on the liquid levels but this was plenty. Remove from the heat at the end of the cooking time, and stir in the cream cheese. For the meatballs: Preheat oven to 400. Combine all of the ingredients for the meatballs in a large mixing bowl until everything is just incorporated. Roll into 1.5″ meatballs and place on a parchment-lined baking sheet. Bake for 14-15 minutes. Remove from the oven. Plate some of the spaghetti and top with the meatballs. Add a little more warm marinara, parmesan and some parsley to garnish if you wish!

Nutrition Information

Per Serving: Calories: 698; Total Fat: 22 g; Saturated Fat: 4 g; Monounsaturated Fat: 4 g; Polyunsaturated Fat: 3 g; Cholesterol: 87 mg; Sodium: 1295 mg; Potassium: 1636 mg; Carbohydrate: 79 g; Fiber: 12 g; Sugar: 10 g; Protein: 60 g

Nutrition Bonus:

Vitamin C: 12%; Vitamin A: 42%; Iron: 67%; Calcium: 43%

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