Spaghetti and Turkey Meatballs
Delight in a classic comfort meal with a healthier twist with this irresistible Spaghetti and Turkey Meatballs recipe. Juicy turkey meatballs, delicately seasoned with fresh parsley, Parmesan cheese, and garlic, are browned to perfection before simmering in a robust tomato sauce infused with oregano, basil, and a hint of red pepper flakes. Paired with al dente spaghetti, this dish is a satisfying combination of hearty and wholesome. Easy to prepare in under an hour, this crowd-pleasing meal is perfect for weeknight dinners or casual gatherings. Garnish with fresh basil and an extra sprinkle of Parmesan for a finishing touch that’s as beautiful as it is flavorful. Looking for a lighter take on traditional spaghetti and meatballs? This recipe delivers all the taste with a leaner protein option!
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 large Egg
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 12 ounces Spaghetti
- 28 ounces Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.25 teaspoon Red pepper flakes
- 1 teaspoon Sugar
- 0.5 cup Water
- 2 tablespoons Fresh basil, for garnish
Instructions
In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, parsley, egg, 1 clove of minced garlic, salt, and pepper. Mix gently until just combined, being careful not to overwork the mixture.
Using your hands, form the mixture into 1 1/2-inch meatballs and place them on a plate or baking sheet. You should have about 16 meatballs.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Working in batches if necessary, sear the meatballs for 2-3 minutes on each side until browned. Remove the meatballs and set aside. They do not need to be fully cooked at this stage.
In the same skillet, heat the remaining tablespoon of olive oil. Add the remaining 2 cloves of minced garlic and sauté until fragrant, about 30 seconds.
Stir in the crushed tomatoes, tomato paste, oregano, dried basil, red pepper flakes, sugar, and water. Bring the sauce to a simmer.
Return the meatballs to the skillet, ensuring they are submerged in the sauce. Cover and let them simmer on low heat for 20-25 minutes, or until the meatballs are cooked through.
While the meatballs are cooking, bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain the spaghetti and set aside.
To serve, portion the spaghetti onto plates, ladle the meatballs and sauce over the top, and garnish with fresh basil. Optionally, sprinkle additional Parmesan cheese for extra flavor.
Nutrition Facts
Calories |
1850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 3230 mg | 140% | |
| Total Carbohydrate | 157.7 g | 57% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 34.9 g | ||
| Protein | 129.1 g | 258% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 498 mg | 38% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2368 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
