Fake-Out Meatball Parm

Everyone loves this Italian staple – but this meal can run very high in fat and calories. This fake-out recipe uses lighter ingredients like egg whites instead of whole eggs and chicken instead of red meat. These are leaner, healthier options that will taste just as delicious as the classic dish!

1 lb Ground chicken
1/4 cup Whole wheat bread crumbs
1 tsp Jarred garlic
2 Egg whites
6 oz Whole wheat penne pasta
2 bozes Frozen spinach
jar Red garlic (to taste)
Basil (fresh or dried)
1/2 cup Parmesan Reggiano cheese or shaved Parmesan
1 tbsp Olive oil
2 can (15 oz) Tomato sauce

Combine ground chicken, garlic, salt and pepper in a bowl—then add egg whites and bread crumbs to the mixture. Now, use your clean hands to incorporate all the ingredients. Make them into balls and place on an ungreased baking sheet—bake on 350 for 25-30 minutes. Leave oven on when meatballs are done!\r\nCook whole wheat pasta for 7 to 9 minutes.

Heat olive oil in a large pan and add frozen spinach. Cook so the water evaporates, a few minutes. Add garlic, let it cook together for another 2-3 minutes. Add cans of tomato sauce and let simmer for 15-20 minutes.

Mix it all together. Combine pasta and spinach sauce together in baking dish. Nestle in the meatballs, top with cheese and put back into oven until bubbling (about 10 minutes).