Srirarcha Marinara and Meatballs!

Happy Valentine's Day, everyone!!!!!!

Last night we had my parents over for a Valentines dinner. I made Srirarcha Marinara and Meatballs and cream cheese biscuits. My Mom brought a delicious salad with spinach, strawberries, pomogranete seeds, and almonds in a poppy seed dressing. For dessert we had chocolate dipped strawberries and chocolate chip bar cookies that I made. It was a delish pre-Valentines meal! We all really enjoyed this different take on sphajetti...if you like hot things, you will love this dish...if not, stay away. I will definetly be making this again!

Sriracha Marinara & Meatballs

For the meatballs:
1 lb lean ground pork
1 lb lean ground white-meat turkey
1 16 oz bag frozen chopped spinach (or 1 1/2 10 oz pkgs), thawed & squeezed dry
2 egg whites
1/3 cup plain dried breadcrumbs
3/4 tsp dried oregano
corse salt & pepper
nonstick cooking spray

For the sauce:
2 tsps olive oil
1 small yellow onion, diced
3-4 garlic cloves, minced
2 (28 oz) cans crushed tomatoes
1/4 cup Sriracha sauce
1 box whole wheat spaghetti
1/2 cup fresh parsley, chopped (optional)

Heat broiler, with rack in top position. Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 tsps salt & 1/2 tsp pepper in a large bowl.

With your hands, mix to combine. Roll into 1 - 1 1/2 inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil for 5 minutes. Turn meatballs and broil another 5 minutes, until golden brown.

In a large heavy pot, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until onion is translucent, about 6 minutes. Add tomatoes and Sriracha and bring to a simmer. Add meatballs and simmer at least 10 minutes. (To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months).

In a large pot of boiling salted water, cook pasta according to package directions. Drain pasta, add to pot with meatballs and gently toss to coat. Sprinkle with parsley and serve. Happy eating!