Spaghetti with Turkey Meatballs

Total Time:
1 hr 5 min
25 min
40 min

4 to 6 servings

  • Turkey Meatballs:
  • 3 slices white bread, crust removed and torn into small shreds
  • 1/4 cup whole milk
  • 3/4 pound ground turkey (recommended: 93 percent lean dark meat)
  • 1/2 pound Italian turkey sausage, casing removed
  • 1/4 cup grated Parmesan, plus more for serving
  • 2 tablespoons finely chopped parsley leaves
  • 2 cloves garlic, finely chopped
  • Salt and freshly ground black pepper
  • Vegetable oil, for pan-frying
  • Spicy Tomato Sauce:
  • 2 tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1 teaspoons red pepper flakes
  • 1 (28-ounce) can crushed tomatoes, in thick puree
  • 1 teaspoon dried basil
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper
  • 1 pound spaghetti, cooked al dente
For the meatballs:
  • Preheat vegetable oil over medium heat.

  • In a medium bowl, soak the torn white bread with the milk. Let soak for 1minute then remove the bread and squeeze out the excess milk.

  • In another bowl, add ground turkey, turkey sausage, Parmesan, parsley, garlic and salt and pepper. Add milk soaked bread and mix all ingredients gently.

  • Form meat mixture into 1 1/2-inch meatballs. In a large heavy skillet, add meatballs and cook until golden brown on all sides. Remove the meatballs to a paper towel lined platter. Repeat in batches until there are no remaining meatballs.

  • Add meatballs to the cooked sauce and add salt and pepper, to taste. Cook for 10 minutes.

For the sauce:
  • Heat olive oil in a large heavy bottomed saucepan. Add garlic and red pepper flakes and cook until fragrant. Add crushed tomatoes and let simmer for 15 minutes. Add dried basil, sugar, salt and pepper.

  • Toss spaghetti and sauce with meatballs in a large serving bowl. Top with grated Parmesan cheese.

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