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Sriracha Marinara and Meatballs


East to meets West in this traditional plate of lightened-up meatballs and marinara that gets a subtle singe from spicy sriracha sauce.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, January/February 2011


For the Meatballs

  • 1 pound ground pork
  • 1 pound ground white-meat turkey
  • 2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
  • 1/3 cup plain dried breadcrumbs
  • 2 large egg whites
  • 3/4 teaspoon dried oregano
  • Coarse salt and ground pepper
  • Nonstick cooking spray

For the Sauce

  • 2 teaspoons extra-virgin olive oil
  • 1 small yellow onion, diced small
  • 2 garlic cloves, roughly chopped
  • 2 cans (28 ounces each) crushed tomatoes
  • 1/4 cup Sriracha sauce
  • 1 pound spaghetti or other long pasta
  • 1/2 cup fresh parsley leaves, roughly chopped, for serving


  1. Heat broiler, with rack in top position. Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. With your hands, mix to combine; roll into 40 1-inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil until golden brown, 10 minutes, rotating sheet halfway through.

  2. In a large heavy pot, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until onion is translucent, 6 minutes. Add tomatoes and Sriracha and bring to a simmer. Add meatballs and simmer 10 minutes. (To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months.)

  3. In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, add to pot with sauce and meatballs, and toss to coat. Sprinkle with parsley and serve.

Cook's Notes

A small spring-loaded scoop makes forming perfect meatballs quick and easy.

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