Name: Spaghetti with Turkey Marsala Meatballs
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 12 ounces cremini mushrooms; 1 pound ground turkey; 1 large egg; 1/2 cup panko; 1/2 cup fresh parsley, chopped, plus more for topping; Kosher salt and freshly ground pepper; 4 tablespoons unsalted butter; 1 small onion, thinly sliced; 3 cloves garlic, minced; 1/2 cup dry Marsala; 12 ounces spaghetti; 2 1/2 cups low-sodium chicken broth

Directions

Preheat the oven to 450˚ F. Line a baking sheet with parchment paper. Finely chop one-third of the mushrooms; thinly slice the rest. Combine the chopped mushrooms, turkey, egg, panko, parsley, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Mix with your hands. Roll into 18 to 22 meatballs and place on the baking sheet. Bake until browned and cooked through, 12 to 14 minutes.
Meanwhile, bring a large pot of salted water to a boil. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat; add the sliced mushrooms, onion and a pinch each of salt and pepper. Cook, undisturbed, until starting to crisp, 4 to 5 minutes. Stir and cook until browned, 3 to 5 more minutes. Add the garlic and cook 30 seconds. Add the Marsala and cook until thickened, 1 to 2 minutes.
Add the spaghetti to the boiling water and cook 6 minutes. Add the broth to the skillet; bring to a boil, then reduce the heat and simmer until thickened, 5 minutes. Drain the spaghetti and add to the sauce; cook, tossing, until al dente, 3 to 4 minutes. Remove from the heat and add the remaining 2 tablespoons butter; toss. Divide the spaghetti and meatballs among bowls. Top with parsley.

Photograph by Andrew Purcell

Spaghetti with Turkey Marsala Meatballs

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