Spaghetti with Turkey Marsala Meatballs

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
This recipe utilizes lots of finely chopped mushrooms, which produce a much more tender meatball. Be sure to finish cooking the pasta in the sauce for the last few minutes of cooking, as the starch from the pasta helps to thicken it and soaks up all that brothy marsala flavor.



  1. 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.
  2. 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.
  3. 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.