Name: Sriracha Marinara And Meatballs Recipe
Total time: 40 min
Yield: 8
Cuisine: Italian

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A combination of ground pork and ground turkey are used to make these lighter, super flavorful meatballs in this spicy twist on spaghetti and meatballs. 

How to make Sriracha Marinara And Meatballs Recipe

Martha Stewart

Crawler

Italian

<p>A combination of ground pork and ground turkey are used to make these lighter, super flavorful meatballs in this spicy twist on spaghetti and meatballs. </p>

Ground Pork

Ground white meat turkey

Packages frozen spinach, thawed and squeezed dry

Plain dried breadcrumbs

Large egg whites

Dried oregano

Coarse salt and ground pepper

Nonstick Cooking Spray

Extra virgin olive oil

Small yellow onion, diced small

Garlic cloves, roughly chopped

Crushed Tomatoes

Sriracha sauce

Spaghetti or other long pasta

Heat broiler, with rack in top position. Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. With your hands, mix to combine; roll into 40 1-inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil until golden brown, 10 minutes, rotating sheet halfway through.

step 1

In a large heavy pot, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until onion is translucent, 6 minutes. Add tomatoes and Sriracha and bring to a simmer. Add meatballs and simmer 10 minutes. (To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months.)

step 2

In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, add to pot with sauce and meatballs, and toss to coat. Sprinkle with parsley and serve.

step 3