Spaghetti with Turkey Meatballs
To make meatballs that are moist and tender, avoid using very lean ground turkey.
Everyday Food, March/April 2003
- Prep Time 50 minutes
- Total Time 1 hour
- Yield Serves 4
- 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.
Keeping your hands wet when forming meatballs will prevent the meat from sticking, making the task much easier.
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