Oatmeal Meatballs with Spinach

Looking for a healthier option for pasta night? Try these oatmeal meatballs with spinach for a lighter option that is still packed with flavor.

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I didn’t realize until posting this recipe that I accidentally doubled the turkey from the original recipe. I wondered why my meatballs seemed a little large! Oh well, they are still good for you – packed with spinach, oats, and Greek yogurt. I liked it better this way anyway because it made more servings. More servings means I get to enjoy it for lunch again tomorrow!

They are not the most photogenic meatballs, but they are super moist and full of flavor. I also enjoyed the chunkier style of the sauce as a change from the pureed pasta sauce – although you are more than welcome to puree the sauce before adding it if you prefer. Even though I’m typically not a fan of chunky sauce, it was perfect for this dish.

Even better still, is that this is a one-pot meal! Granted you still need a bowl to mix up the meatball, but hooray for less dishes to wash!

Did you know that October is #NationalWholeGrainsMonth ? I am celebrating with some other bloggers this week, but today there’s just one other to check out:

• Greek Style Millet Salad Lettuce Boats by Magical Ingredients

Interested in the other recipes I shared this week? Check out my hearty Beef with Barley Stew, mix up this easy Farro, Cranberry, and Goat Cheese Salad, or start your day off right with Hot Oat & Quinoa Cereal.

OATMEAL MEATBALLS WITH SPINACH

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Yield: 6-8 servings Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 cup instant oats
• 1/4 cup nonfat plain Greek yogurt
• 1/2 cup packed baby spinach, chopped
• 1/4 cup packed basil, chopped, plus 1 sprig
• 1/4 cup grated Parmesan
• 1 egg white
• 3 cloves garlic, minced, divided
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 lb all-white-meat ground turkey
• Olive oil cooking spray
• 1 can (26 oz) diced tomatoes, plus juice
• 1/2 cup dry white wine
• 1-13.25 oz box whole-wheat pasta*, cooked according to the package instructions

Directions

1. Heat oven to 400 degrees. Mix oats and yogurt with 1/4 cup water in a bowl until oats begin to absorb liquid. Add spinach, basil, Parmesan, egg white, half the garlic, salt and pepper, and stir. Add turkey and mix until well combined. Form into 16 large meatballs.
2. Coat a large, oven-safe stockpot or rimmed baking dish with cooking spray. Add meatballs and bake until they begin to brown, 10-15 minutes. Turn and bake 10 minutes more. Add remaining garlic, basil sprig, tomatoes and wine. Cover and cook until meatballs are cooked through and sauce begins to thicken, 20 minutes. Serve immediately with pasta.

Notes

*Any shape will work. I've used penne and spaghetti.

Source: Slightly adapted from SELF Magazine.

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Post updated 9/22/21, photos above and below are the originals.