Turkey Florentine Meatballs with Tomato Sauce and Brown Rice Pasta

Chef Jeff Lavia from LA and Orange County's fabulous Dinner Mojo kindly donated this excellent lower-fat, gluten-free recipe. We hired Chef Jeff to create a month of meals for my father-in-law when he returned home from a recent surgery. His wife had assumed the responsibility of in-home Florence Nightingale, and meal preparation was the last thing she needed to concern herself with. Jeff conducted a short yet thorough interview with both of them about their food likes and dislikes--as well as dietary needs and restrictions--then created a wonderfully delicious and interesting menu customized exactly to their individual palates and preferences! Jeff did all the grocery shopping, cooking and packaging of the fresh entrees, and all at a surprisingly attractive and reasonable price. You can reach the company at 562-480-6780 or info@dinnermojo.com.

Meatball ingredients
2 tablespoons extra virgin olive oil, + some to drizzle
2 cloves garlic, minced
1 cup onion, diced
1 tablespoon Worcestershire
1/4 cup dry white wine
1 tablespoon fresh thyme (or 1/2 tablespoon dried)
Salt and pepper to taste
2 lbs. ground turkey
1/4 cup Parmesan
1 10-ounce package frozen spinach, thawed, drained and chopped
1 egg, beaten

Sauce ingredients
2 cloves garlic, minced
1/2 cup onion, diced
2 tablespoons dry white wine
2 tablespoons extra virgin olive oil
Salt and pepper to taste
1/4 teaspoon crushed red chili pepper (optional)
1 28-ounce can organic tomatoes
2 tablespoon fresh basil, chopped
1 package brown rice pasta

Put water on for the pasta and preheat the oven to 400 degrees. Drizzle skillet with 2 tablespoon extra virgin olive oil over medium heat. Add 1/2 cup onions, 1 tablespoon garlic and the thyme. Cook 10 minutes or until tender, but not browned. Add the salt and pepper, white wine, and cook a minute. Then, add the Worcestershire and chicken stock and cook a couple more minutes. Remove from heat and let cool.
While the onions are cooking, place the turkey in a large bowl and make a well in the middle. Add the Parmesan cheese, spinach and egg. When the the onion mixture is cool, add it to the turkey and mix together until combined. form 8 meatballs and put them on a cookie sheet lined with foil. Drizzle the meatballs with some extra virgin olive oil and place in the oven for about 18 minutes or until cooked through.
While the meatballs are baking, heat a saucepan over medium heat. Add two tablespoons extra virgin olive oil and the onion and garlic. Cook 10 minutes or until tender, but not browned. Add a pinch of salt and a pinch of pepper and the the white wine and optional crushed chili pepper. Allow it to cook for a few minutes, then add the tomatoes. Stir and bring to a boil. Reduce the heat and simmer for 15 minutes or until it becomes a sauce-like consistency. Add the fresh basil and remove from heat.
Cook the pasta according to the package direction. Service the pasta in a bowl topped with the sauce and two meatballs. Serves 4.

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