Spaghetti and Turkey Meatballs
A lighter, family-friendly twist on the classic Italian comfort dish. Juicy turkey meatballs simmered in a rich homemade tomato sauce, tossed with perfectly cooked spaghetti. Ready in under 45 minutes and guaranteed to be a hit with the whole family!
Servings: 8
Calories: 389kcal
Ingredients
For the Meatballs:
- 1 pound lean ground turkey
- 1 small onion finely diced
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/4 cup grated Parmesan cheese (plus more to serve)
- 1/2 cup plain breadcrumbs
- 1/2 teaspoon kosher salt
- 1 large egg, lightly whisked
- 1 tablespoon olive oil (for frying)
For the Sauce:
- 1 small onion, finely diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 1 28-ounce can diced tomatoes
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1 pound spaghetti
Instructions
For the Meatballs:
- Add the ground turkey, onion, Italian seasoning, garlic powder, Parmesan, breadcrumbs, salt, and egg to a large bowl. Mix with a spoon or clean hands until evenly combined. Avoid overmixing or your meatballs can turn tough.
- Wet your hands to prevent sticking, then scoop out a heaping tablespoon of mixture at a time and roll into balls. Place on a plate. You should get about 20 to 22 meatballs.
- Heat olive oil in a large sauté pan over medium-high heat. Working in batches, cook the meatballs for about 1 minute per side, about 4 minutes total, until browned all around. Transfer to a plate. They won't be fully cooked yet, and that's intentional. They'll finish cooking in the sauce.
For the Sauce:
- In a large saucepan, heat olive oil over medium-high heat. Add the onion and garlic and sauté for 2 minutes until softened and fragrant. Add the carrots and cook for another minute.
- Add the diced tomatoes, Italian seasoning, and salt. Stir to combine and bring to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly and the carrots are tender.
- Gently nestle the par-cooked meatballs into the sauce. Simmer for another 5 to 6 minutes, until the meatballs are cooked through (internal temperature of 165°F).
- While the meatballs finish cooking, bring a large pot of water seasoned with 2 tablespoons of salt to a boil. Add the spaghetti and cook according to package directions until al dente, tender but with a slight bite. Reserve a splash of pasta water before draining in case you need to loosen the sauce.
- Drain the spaghetti and return it to the pot. Add the meatballs and sauce and toss everything together. Divide into bowls, top with extra Parmesan, and serve immediately.
Notes
- Don't Overmix: Mix the meatball mixture just until everything is evenly combined or your meatballs can turn tough.
- Portioning: Wet your hands or use a tablespoon cookie scoop to portion and roll the meatballs evenly.
- Pasta Water: Reserve a splash before draining. It's great for loosening the sauce when tossing everything together.
- Storing Leftovers: Store meatballs and sauce in an airtight container in the fridge for up to 3 days. Store pasta separately for best results.
- Freezing: Freeze meatballs and sauce (without pasta) for up to 3 months.
- Crock Pot Option: Add the browned meatballs and sauce to a crock pot and cook on low for 4 to 6 hours instead of finishing on the stovetop.
- Baking Option: Bake at 400 degrees F for 18 to 20 minutes then transfer to the sauce to finish instead of pan frying.
- Gluten Free: Use gluten free breadcrumbs and gluten free spaghetti.
Nutrition
Calories: 389kcal | Carbohydrates: 56g | Protein: 25g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 735mg | Potassium: 604mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2756IU | Vitamin C: 12mg | Calcium: 116mg | Iron: 3mg