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Spaghetti and Meatballs

Meatballs made from a combination of ground pork and turkey are tender and flavorful. As they simmer, they soak up the flavors of the sauce. If you have time, chill the meatballs for about 30 minutes before cooking them; this will help them keep their shape and make them easier to handle.

  • Prep:
  • Total Time:
  • Servings: 4
Spaghetti and Meatballs

Source: Everyday Food, April 2004

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Reviews (9)

  • worldtraveler1 6 Jun, 2010

    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!!!!

  • smmanns 18 Feb, 2010

    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!

  • smmanns 18 Feb, 2010

    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!

  • mahaff 7 Oct, 2008

    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.

  • blueeyedmom 1 Oct, 2008

    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!!!!

  • tammeb 30 Sep, 2008

    Very easy and delicious. I substituted ground beef for the pork. Doubled the recipe and used parmasean/romano cheese. YUMMY!

  • JennyBop 26 Jan, 2008

    Simple and Delicious!!! I made this yesterday early in the morning

  • sbearswife 23 Jan, 2008

    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.

  • cheetahcat66 16 Jan, 2008

    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.

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