Mar 12th, 2012 by Lisa
Spaghetti and Turkey Meatballs Recipe
For a healthier version of spaghetti and meatballs, I make my meatballs with ground turkey. But don’t try to go too healthy by getting the low fat turkey or the meatballs will be too dry (learned my lesson on this one).
Inspired by Room
Prep: 30 minutes Cook time: 50 minutes Serves: 8
Ingredients
Sauce
- 3 tablespoons olive oil
- 1 onion, finely diced
- 3 cloves garlic, minced
- 3 (15 ounce) cans crushed tomatoes
- 2 (6 ounce) cans tomato paste
- 1/2 cup water
- 1/2 cup white wine
- 1/2 cup sugar
- 2 tablespoons chopped fresh oregano
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 dried bay leaf
Meatballs
- 1 (20 ounce) package ground turkey (not the low fat)
- 9 tablespoons Italian seasoned bread crumbs
- 1 onion, grated
- 3 garlic cloves, minced
- 1/4 cup chopped fresh parsley
- 2 eggs, lightly beaten
- 3 tablespoons ketchup
- 3/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 3 tablespoons olive oil
- 1 (16 ounce) package uncooked spaghetti
Instructions
- In a large saucepan or dutch oven, heat the olive oil over medium heat and brown the onion. Add garlic and cook 1 minute. Stir in crushed tomatoes, tomato paste, water, wine, sugar, oregano, salt, pepper and bay leaf. Bring to a boil then reduce heat to low and simmer for about 25 minutes while preparing the meatballs.
- In a large bowl, mix the ground turkey, bread crumbs, onion, garlic, parsley, eggs, ketchup, cheese, salt and pepper. Roll into 1 inch balls and set aside on a baking sheet, cutting board or platter. In a large frying pan, heat the olive oil. Sauté the meatballs until browned on all sides. Add the browned meatballs to the sauce and continue simmering an additional 15-20 minutes until the sauce thickens.
- In a large pot, bring lightly salted water to a boil and stir in the spaghetti. Cook 8 to 10 minutes, until al dente, and drain. Serve the meatballs and sauce over the cooked spaghetti. Garnish with oregano or parsley.
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