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1.
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Bring a large pot of salted water up to boil for the pasta.
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Heat the oil in a skillet with lid, over medium-high heat.
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Add the onion, celery, and red pepper and cook, stirring often, until soft, 3 to 4 minutes.
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Add the garlic and cook 1 minute longer.
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Transfer half of the vegetables to a large bowl.
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2.
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Add the tomatoes to the skillet and bring to a boil over high heat.
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Reduce the heat to medium-low and cook, stirring often, until thick and pulpy, 5 to 7 minutes.
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Season with salt and pepper.
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Transfer to a food processor and process until smooth (or use an immersion blender to puree).
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Return sauce to the pan.
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You should have about a quart of sauce.
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3.
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Meanwhile, add the turkey, spinach, oatmeal, and parmesan to vegetables.
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Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 dashes Worcestershire.
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Mix well and form into 12 large meatballs.
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(The meatballs can be made several hours in advance and kept covered in the refrigerator).
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Add the meatballs the sauce, cover and cook, turning once or twice, until meatballs are firm to the touch, about 10 minutes.
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4.
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Cook pasta until al dente, about 12 minutes.
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Drain well and mix the pasta with about a third of the sauce.
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Divide evenly among 4 serving bowls and top with meatballs and additional sauce.
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Serve with grated Parmesan on top.
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Calories: 758
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Total Fat: 24 grams
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Saturated Fat: 7 grams
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Total Carbohydrates: 95 grams
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Protein: 44 grams
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Sodium: 948 milligrams
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31
Cholesterol: 93 milligrams
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32
Fiber: 18 grams
