New This Month

Lightened-Up Turkey Meatballs

  • Prep:
  • Total Time:
  • Servings: 6

Photography: Anson Smart


  • 2 tablespoons olive oil
  • 1/2 medium yellow onion, finely diced
  • 1 cup finely diced button mushrooms
  • 1/2 cup dry whole-wheat breadcrumbs
  • 1 pound spaghetti
  • 1/3 cup fat-free milk
  • 1 1/2 pounds ground turkey
  • 3 tablespoons chopped fresh basil leaves, plus more torn for serving
  • 3 tablespoons grated Pecorino Romano, divided
  • Coarse salt
  • 1 large egg white, lightly beaten
  • 7 cups marinara sauce


  1. In a medium pan, heat olive oil over medium. Saute onion and mushrooms until onion is translucent and mushrooms are soft, 5 to 7 minutes. Remove from heat and stir in breadcrumbs. Let cool to room temperature; slowly stir in milk.

  2. In a large pot of salted boiling water, cook pasta according to package instructions; drain and return to pot. Meanwhile, in a large bowl, gently combine breadcrumb mixture with turkey, basil, 2 tablespoons Pecorino, 3 teaspoons salt, and egg white. Form into 30 meatballs.

  3. In a medium pot, bring the marinara to a simmer. Submerge the meatballs in the sauce and simmer until cooked through, 15 to 20 minutes. Serve over spaghetti, topped with remaining tablespoon Pecorino and basil leaves.

Reviews Add a comment

  • soxfan71
    13 FEB, 2014
    I think these were the best meatballs I've ever made. Even my daughter, who hates mushrooms, loved them. I was concerned that they might be tough being cooked directly in the sauce, but they were so tender and delicate. This will definitely be my go-to meatball recipe from now on!!