Naturally infuse pasta with fresh carrot juice! The result is a whopping dose of beta carotene, a festive orange hue, and a creamy, sweet flavor! Combine with lean, protein-packed turkey meatballs seasoned with sweet-tart apple, and heart healthy oats for a fall fusion unlike any other
Bring carrot juice and vinegar to a boil. Add pasta, stirring often and cook until al dente, about 10 minutes. Strain, reserving carrot juice. While pasta cooks, sauté onion and apple in a skillet with 1/2 Tbsp olive oil. Set aside to cool.
In a medium bowl combine turkey, oats, egg and sage. Add onion and apple when cool and combine. Use an ice cream scoop to portion turkey meatballs, dividing each scoop into 2 separate meatballs with your hands.
Heat skillet over medium high heat with remaining 1/2 Tbsp olive oil. Cook meatballs for 10-12 minutes or until internal temperature reaches 160 degrees Fahrenheit. While meatballs cook, heat reserved carrot juice over medium heat with tomato paste and Parmesan cheese, whisking until combined. Add in pasta & stir to coat.
Reserve carrot pulp and freeze for extra moist, nutritious baked goods. You may also substitute apple pulp for diced apple in the meatballs.