Spinach, Mushroom and Turkey Meatballs with Pasta

Today's recipe comes courtesy of the Calorie Commando, Juan Carlos Cruz. I don't watch his show very often, but I happened to watch the episode where he made spinach, mushroom and turkey meatball subs. I made the meatballs per his recipe, but much smaller (about 1 inch in diameter). This results in them being 3 meatballs for 2 points. My batch made about 65 meatballs, which froze beautifully for later use.

I sprayed a nonstick skillet with a liberal coating of non-stick spray and tossed in the frozen meatballs and about half of a diced onion. After the meatballs were browned and the onions were carmelized, I dumped in a can of diced tomatoes. Juan Carlos did this on his show instead of adding canned spaghetti sauce, which has more calories (and less tomato flavor, in my opinion). As the tomato juice boiled down to a thicker paste, I added some fresh parsley, dried oregano, cilantro, and a little salt. I don't know how much, I'd say a pinch of each.

I served the meatballs and sauce on top of one serving (2 oz. uncooked) whole wheat pasta.

According to my calculations, the dinner was 8 WW points (4 for the meatballs and sauce, 4 for the pasta).