Turkey Meatballs in Hidden-Veggie Marinara with Egg Noodles

Peel and finely chop the 2 medium carrots. Mince the 3 cloves of garlic, keeping 1 minced clove separate for the meatballs.

Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the chopped carrots and sauté for 5 minutes until they begin to soften.

Add 2 of the minced garlic cloves to the saucepan and cook for 1 minute until fragrant. Pour in the 28 oz of canned crushed tomatoes and add 1/2 tsp of salt. Bring to a simmer, cover, and cook for 10 minutes until the carrots are completely tender.

Stir in 2 cups of fresh baby spinach and 1/4 cup of fresh basil leaves. Cook for 1 to 2 minutes until the spinach is fully wilted.

Transfer the sauce to a blender and blend on high speed until completely smooth and velvety. Return the pureed sauce to the saucepan and keep warm over low heat.

In a medium bowl, combine 1 lb of ground turkey, 1/2 cup of panko breadcrumbs, 1 large egg, the remaining 1 minced garlic clove, 1/2 tsp of salt, and 1/2 tsp of black pepper. Mix gently with your hands until just combined.

Shape the turkey mixture into 12 uniform meatballs (about 1.5 inches each).

Gently drop the meatballs into the warm pureed marinara sauce. Cover the pan and simmer over medium-low heat for 15 minutes, turning the meatballs halfway through, until they are cooked through and reach an internal temperature of 165°F.

While the meatballs simmer, bring 4 quarts of water to a boil in a large pot. Add a pinch of salt and cook 8 oz of uncooked egg noodles for 6 to 8 minutes until al dente. Drain the noodles and toss them with 2 tbsp of unsalted butter.

Divide the buttery egg noodles among three plates, top with the turkey meatballs, and spoon the smooth, hidden-veggie marinara sauce generously over the top.