Spaghetti with Turkey Meatballs
To make meatballs that are moist and tender, avoid using very lean ground turkey.
- Total Time:
- Servings: 4
Source: Everyday Food, March/April 2003
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 5 cups canned crushed tomatoes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- Salt and pepper
- 1 large egg
- 1/3 cup milk
- 1 white onion, finely chopped
- 1/4 cup plain breadcrumbs
- 1/2 cup freshly grated Asiago or Parmesan cheese, plus more for serving
- 1/2 cup chopped flat-leaf parsley
- 1 pound ground turkey
- 1 pound spaghetti
Make the sauce: In a large nonstick skillet, heat oil over medium-high heat. Add garlic, and cook about 1 minute. Stir in tomatoes, oregano, and thyme, and season with salt and pepper. Bring to a boil, lower heat, and simmer, covered, 20 to 25 minutes.
Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, and mix until combined. Form mixture into 1 1/2-inch balls.
Add meatballs to skillet, and spoon sauce over to coat. Place over medium heat until meatballs are just cooked through, about 8 minutes.
Cook spaghetti until al dente according to package instructions, about 12 minutes. Drain pasta, transfer to skillet, and toss gently with the sauce. Serve with more cheese.