Rotini with Meatballs

Rotini is not only fun to say, it is fun to eat. Twirly pasta. What more could you ask for? Oh, I know. How about a tasty meal that you can get on your table in less than 30 minutes?

1. Preheat oven to 400. In a large mixing bowl, combine 1 pound ground turkey or chicken, 1 palmful of fennel seeds, 1/4 cup breadcrumbs, a few splashes of Worcestershire sauce, and basil, oregano, salt, and pepper to taste. Roll them up into little balls and place on a baking sheet (I think I actually used 1.25 pounds meat, and I got 41 mini meatballs out of it.) Bake for 8-10 minutes.

2. While the meatballs are in the oven, heat a splash of olive oil in a pot. Add 4 cloves minced garlic; saute just for a minute, stirring constantly, and then add 1 28 oz can of crushed tomatoes and 1 regular can tomato sauce. Season with basil, oregano, and a pinch or two of crushed red pepper flakes.

3. Heat a pot of water to boiling. Salt the water; add whole wheat rotini and cook according to package directions.

4. When meatballs have been in the oven for 8 or so minutes, take them out and transfer them into the simmering tomato sauce for 5 to 10 minutes to make sure they are cooked all the way through. When the pasta is done, drain and add it to the pot as well. Serve alongside steamed broccoli, and you've got yourself a quick, easy, and delicious meal!


Enjoy!