Spaghetti and Meatball
Lucinda uses a blend of ground turkey and pork with a mix of Italian spices to make spaghetti and meatballs.
Spaghetti and Meatballs
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Spaghetti and Meatball
Lucinda uses a blend of ground turkey and pork with a mix of Italian spices to...
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Everyday Food, April 2004
- Prep Time 20 minutes
- Total Time 40 minutes
- Yield Serves 4
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Ingredients
- 1 large egg
- Coarse salt and ground pepper
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 1/2 cup plain dried breadcrumbs
- 3/4 cup finely grated Parmesan cheese, plus more for serving
- 8 ounces ground pork
- 8 ounces ground dark-meat turkey
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 can (28 ounces) crushed tomatoes
- 3/4 pound spaghetti
Directions
- In a large bowl, whisk together egg, 1/4 cup water, 1 teaspoon salt, and 1/4 teaspoon pepper. Stir in half the onion and half the garlic. Add breadcrumbs, cheese, pork, turkey, and 1/2 teaspoon Italian seasoning. Mix gently. Form into 16 balls.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the meatballs; brown on all sides, 4 to 6 minutes. Transfer to a plate with a slotted spoon. Cook remaining meatballs in remaining tablespoon oil; remove meatballs.
- Add remaining onion; cook over medium-low until soft, about 5 minutes. Add remaining garlic and 1/2 teaspoon Italian seasoning; cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup water. Return meatballs; cover, and simmer until cooked through, about 20 minutes. Remove meatballs.
- Meanwhile, in a large pot of boiling salted water, cook spaghetti according to package direction until al dente. Drain; return to pot. Toss with sauce; serve meatballs on top, sprinkled with more cheese.
Cook's Note
Italian seasoning is a mixture of dried herbs that usually includes oregano, marjoram, thyme, basil, rosemary, and sage. You can substitute any combination of those herbs, or just use thyme or oregano.
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I used lean ground chuck and added fresh parsley to the meatballs, baked for 20 min. or so after browning in pan at 350. I sauteed sweet onion and orange and yellow pepper slices ,then towards the end added 6 fresh chopped Roma tomatoes and sauteed for a few minutes. Then I deglaced with a small amt of red wine, added the large can of crushed tomatoes, readded the meatballs from the oven, and at the end, a sprinkle of raw sugar and sauteed still covered for 10 min. Loved by All!!!!
Baking the meat balls in a 350 degree oven, on a rack set ina jelly roll pan will allow them to brown quickly and evenly eliminating all the fat, whether using beef or turkey and/or pork. Great if you're watching those fat calories. Proceed with the rest of the recipe as written. Result still very good with much less fat!
Baking the meat balls in a 350 degree oven, on a rack set ina jelly roll pan will allow them to brown quickly and evenly eliminating all the fat, whether using beef or turkey and/or pork. Great if you're watching those fat calories. Proceed with the rest of the recipe as written. Result still very good with much less fat!
My family loved this dish!! I used lean ground beef instead of turkey -- unfortunately, my hubby doesn't like ground turkey -- I also used 1/4 teas. of Italian seasonings in the sauce -- I forgot the parm. cheese in the meatballs, but the meatballs were still delicous. Next time I make this dish, I will double the sauce (my hubby loves a lot of sauce), and I will remember to add parm cheese to the meatballs!! My hubby mentioned that the meatballs were !! Thanks Martha.
Mmmm..delicious!!! I have to say that the meatballs did take a long time to brown,as i wanted them to brown on all sides. BUT..the whole dish was YUMMO!!!!
Very easy and delicious. I substituted ground beef for the pork. Doubled the recipe and used parmasean/romano cheese. YUMMY!
Simple and Delicious!!! I made this yesterday early in the morning
I doubled the recipe for the meatballs. I placed the second batch of 16 meatballs on a cookie sheet in the freezer for several minutes, them moved them to a freezer-friendly resealable bag. This will make a really quick dinner for a busy week night. My whole family loved it.
I made this quickly by using one Kitchenaid mixer bowl. It probably took less than 5 minutes to read, measure and blend everything the 1st time...next time probably 30 seconds. SO EASY! I would use 1/4 tsp of Italian seasoning in sauce next time and would add red pepper flakes to taste in meatballs for some zip. Will make again.