Spicy Sriracha Marinara and Meatballs

Chances are, if you've been to an Asian restaurant, Pho, or even just Noodles & Co., you've seen Sriracha Sauce on the table. If not, this is Sriracha:

And its delicious!!!

This is a great twist on your old (sometimes boring) spaghetti and meatballs and for those who like things with a little kick it's a great choice! This recipe was supposed to yield 8 servings. I cut the meat in half and still had enough for 4-6 meals. 

Ingredients

for the meatballs

1 lb ground turkey

1 bag of frozen spinach, thawed and squeezed dry

1/3 cup plain bread crumbs (I used Panko)

1 egg white

3/4 tsp dried oregano

S&P

non stick cooking spray

for the sauce

2 tsp EVOO

1 small yellow onion, diced

2 garlic cloves, minced

1 28oz can crushed tomatoes (I ran out of crushed tomatoes so instead I used one can of diced and 2 small cans of tomato sauce and it did the same thing)

1/4 cup of SRIRACHA SAUCE (I added more...so I would recommend starting with this and adjusting based on your preferred level of spice)

1/2 lb whole wheat (or if you're my cousin, gluten free) spaghetti noodles

parsley

Supplies needed:

1. Heat broiler with rack in top position. Place turkey, spinach, breadcrumbs, egg white, S&P in a large bowl. Mix to combine; use a melon baller (or your hands) and form into 1 inch meatballs. Arrange on a rimmed baking sheet. Lightly coat with cooking spray. Broil until golden brown, 10 min. Rotate pan half way through. 

(1 lb of turkey made 33 meatballs)

2. In a large pot, heat oil over medium. Add onion, and garlic and cook, stirring until onion is translucent, about 6 minutes. Add tomatoes and SRIRACHA and bring to a simmer. Add meatballs and simmer another 10 min.

3. Cook pasta according to package directions. Drain pasta and add to pot with sauce and meatballs, toss to coat. Sprinkle with parsley!