Spaghetti with Goat Cheese and Spinach Stuffed Turkey Meatballs

I love making meatballs...the only problem is that they usaully turn out a bit light on flavor. I have tried mixing the turkey with sauteed onions and garlic and tons of spice and I always seem to end up with boring meatballs. I took a completely different approach with this dish and I am glad to say it freakin' worked...well. I jacked these balls up with some spinach and goat cheese. The creamy goat cheese worked so well with the meatballs...just left me looking forward to the next bite.

What you will need:

1 lb ground turkery meat ($2.49)

1 lb thin wheat spaghetti ($1.25)

1/4 sweet yellow onion chopped ($.20)

4 cloves garlic chopped ($.10)

1/2 bag spinach ($1.20)

1 can Huntz roasted garlic and onion spaghetti sauce ($.98)

2 oz herbed goat cheese ($1.50)

1/2 cup bread crumbs ($.20)

1 tsp sriracha

1/2 tsp sea salt

1/2 teaspoon crushed red pepper flakes.

1 egg white

How to make it happen:

The first thing I do is carmelize the onion down until it starts taking on a good dark color. I throw the garlic in and continue on for about two minutes before adding the spinach. I let the spinach wilt down and toss it a couple of times with the onion and garlic before removing it from the heat to cool slightly. I like to open the sauce and get it going on a low heat before

moving on. The only thing i do to the sauce is kick it up a bit with the crushed red pepper flakes. I mix the ground turkey with with the bread crumbs, sriracha, salt egg white and then set aside. I use a piece of cheese cloth or a clean kitchen towel to ring out the liquid from the spinach and onions before mashing in the goat cheese. I seperate the turkey into 8 meatballs and then use a tsp to press a crater into each one. I spoon in about 1/2 teaspoon of the goat cheese and spinach mixture into each meatball before very carefully closing them around the filling and reshaping the meatballs. These should bake in the oven at 350 degrees under foil. Remove the foil and continue baking another 15 minutes to brown. This is a great time to get your pasta going. I like mine al dente, but i am not even here trying to tell you how to cook pasta...lol. Remove the meatballs from the oven and drain off any excess liquid before covering with the spaghetti sauce. Place the meatballs back in the oven and turn off the heat. Once your pasta is done drain and rinse. This was definately a different take on meatballs and i can't wait to experiment with this one. This particular recipe will feed four and it looks like i came in around eight bucks or $2.00 a portion.