Turkey Meatballs with Linguine & Fresh Tomato Sauce

Step 1

Preheat oven to 400 degrees F. Line a shallow baking pan with foil; coat the foil with cooking spray.

Step 2

Heat oil in a medium skillet over medium heat. Add mushrooms; cook, stirring occasionally, until tender and all of the liquid has evaporated, 8 to 10 minutes. Transfer the mushrooms to a food processor; process until finely chopped.

Step 3

Combine egg, oats, Parmesan, garlic, Italian seasoning, salt and pepper in a large bowl. Add the mushrooms and turkey; mix well. On a cutting board, pat the meat mixture into a rectangle and cut into 30 squares. Roll each square into a ball and place the balls 1/2 inch apart in the prepared pan. Bake until the meatballs are no longer pink and their internal temperature reaches 165 degrees F, 12 to 15 minutes.

Step 4

Divide the linguine and sauce between 4 plates or shallow bowls. Top each serving with 6 meatballs. (Reserve the remaining meatballs for another meal; see Note.)