Place the onion, carrot and garlic in a small food processor. Pulse a few times until finely minced. Add this mix to a bowl with the ground turkey, egg, parmesan cheese, breadcrumbs, Italian seasoning and chopped parsley. Season well with a good pinch of salt, and mix it all together with your hands. Then form 2-inch meatballs, placing them on a large baking sheet. Chill in the fridge until you’re ready to brown. Right before browning, dust the meatballs with all-purpose flour, so that they stick together and brown more evenly.

Bring a large wide pan to a medium-high heat. Add a Tbs. of oil to the pan, and evenly arrange the meatballs in the pan. Sear them for three minutes on one side, gently turning to brown on the other side, another three minutes.

To the pan, add the DeLallo pomodoro sauce, along with the chicken stock. Don’t stir too much, as you want the meatballs to stay in tact. Simmer on a low heat for about 15 minutes, while you boil the pasta. Taste and season with a pinch of salt if needed.

In the meantime, bring a large pot of salted water to a boil. Add DeLallo’s radiatori pasta to the water and boil until it reaches al dente, according to package directions.

Before you drain, turn the heat off and add the spinach to the pasta. It will wilt within seconds, and then you can drain the rest of the water. (Save ½ cup pasta water to help thin the sauce if needed.)

Serve the pasta with the spinach, topped with meatballs simmered in the pomodoro sauce. Garnish with more parmesan and serve immediately!

Serves 4-6.