Turkey Meatballs with Spaghetti Squash in Tomato Sauce

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  • Level: Easy
  • Total: 2 hr 10 min
  • Prep: 25 min
  • Cook: 1 hr 45 min
  • Yield: about 8 servings
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2 cloves garlic, minced

2 pounds spaghetti squash

3 tablespoons olive oil

1 onion, chopped

One 16-ounce can San Marzano diced tomatoes

One 16-ounce can San Marzano tomato sauce

2 pounds ground turkey meat

1 loaf Italian bread, chopped

1 cup milk

1 cup grated Parmesan

1 bunch fresh basil, large stems removed, chopped

1 bunch fresh parsley, chopped

Vegetable oil, for frying


  1. Preheat the oven to 350 degrees F. Halve the squash lengthwise and remove the seeds. 
  2. Place on a baking sheet, cut-side up. Roast the squash until softened, 30 to 40 minutes depending on size. 
  3. Heat a large, deep skillet over medium heat and add the olive oil. Saute the garlic and onions until translucent. Add the tomatoes and simmer on low heat, about 45 minutes. In a large bowl, combine the turkey, bread, milk, Parmesan, basil and parsley and mix well. Form into 2-inch meatballs. 
  4. Heat a few tablespoons of vegetable oil in a deep skillet over medium-high heat. Pan-fry the meatballs until browned on all sides. Cook in batches if needed. Transfer the meatballs to the tomato sauce and simmer until cooked through. 
  5. Using a fork, remove the squash flesh from the skin and stir the squash into the tomato sauce. Serve the squash topped with meatballs. 

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