Make the meatballs ahead and freeze them, and you can pull together an easy weeknight dinner. Serves 6.
1 lb ground turkey
1/4 cup onion, minced
1/3 cup falafel mix
Scant 1/4 cup mayonnaise
2 Tbsp grated parmigiano-reggiano or romano cheese
Salt and freshly ground pepper, to taste
Olive oil, for frying
1 lb linguini or penne pasta, prepared according to package directions
3 cups baby spinach leaves
For the tahini dressing:
1 clove garlic, minced
1 tsp kosher salt
3 Tbsp water
1/4 cup tahini
1/4 cup fresh lemon juice
Preheat oven to 400°F. Line a rimmed baking sheet with a Silpat (silicone mat) or parchment paper, and set aside.
Mix first six ingredients together by hand, season with salt and pepper, and shape into walnut-sized meatballs on the baking sheet. Bake at 400F for 15 minutes.
In the meantime, cook the pasta. Drain, and place in a large bowl. In a separate bowl, whisk together the tahini dressing ingredients, and toss with the warm pasta. Add spinach leaves and stir to combine. Top with the meatballs, and serve hot.