The spicy kick and multiple herbs in this sauce lend layers of flavor without fat. The carrot, onion and Parmesan add volume and moisture.
Ingredients
Sauce:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 (28-ounce) can crushed fire-roasted tomatoes, liquid included
- 1 teaspoon finely minced canned chipotle en adobo and sauce, or more to taste
- 2 teaspoons chopped oregano leaves
- 1 sprig fresh rosemary
- Salt
- 1/4 cup torn fresh basil leaves
Meatballs:
- Cooking spray
- 1 pound ground turkey meat
- 1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs
- 1/4 cup grated Parmesan, plus more for serving
- 1/2 cup finely grated carrot
- 1/2 cup finely chopped onion
- 2 large cloves garlic, minced
- 2 tablespoons minced fresh parsley leaves, plus more for garnish
- 2 teaspoons minced fresh thyme leaves
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 box (16 ounces) whole-wheat spaghetti
Directions
Fill a large stockpot with water and bring to a boil for pasta.
Make Sauce:
In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.
Meatballs:
Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.
Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.
Yield: 6 servings (1 serving equals about 1 1/3 cups pasta and sauce, plus 2 meatballs
1 Video | Photo: Turkey Meatballs with Quick And Spicy Tomato Sauce and Whole-Wheat Spaghetti Recipe

















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 221 reviews
By jeanette2411
downey, ca
on April 23, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I thought this recipe was pretty good. I loved the flavor of the chipotle in the sauce, i would have never thought that chipotle peppers would go well in a spaghetti sauce. The meatballs were very delicious, plump and juicy. The only problems i had were the rosemary and fire roasted tomatoes. Although I enjoyed the flavors, I did not enjoy them texture wise. I did'nt like the fact that the tomatoes had skin on them and the rosemary's needle like leaves were poking my mouth :(. Perhaps next time i can use skinless tomatoes and omit the rosemary. Is there another way of getting the rosemary flavor with out the leaves getting in the sauce?
By kmd84
on April 03, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Love this recipe! My husband likes a thinner sauce, so I puree the tomatoes and onion. Also, while I loved the carrots in the meatball my husband did not. Next time I'm thinking of either doing a finer chop to the carrots than grating or maybe just add a few tsp of carrot puree.
By Mar177
on March 06, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
To meatball enthusiasts for flavor, texture, taste - 5 star recipe.
Read all 221 reviews