Spaghetti with Turkey Marsala Meatballs
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 720
- Total Fat
- 24 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 153 milligrams
- Sodium
- 646 milligrams
- Carbohydrates
- 84 grams
- Dietary Fiber
- 5 grams
- Sugar
- 6 grams
- Protein
- 43 grams
- Total: 40 min
- Active: 40 min
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.