Ingredient Checklist


Instructions Checklist
  • In a medium pan, heat olive oil over medium. Saute onion and mushrooms until onion is translucent and mushrooms are soft, 5 to 7 minutes. Remove from heat and stir in breadcrumbs. Let cool to room temperature; slowly stir in milk.

  • In a large pot of salted boiling water, cook pasta according to package instructions; drain and return to pot. Meanwhile, in a large bowl, gently combine breadcrumb mixture with turkey, basil, 2 tablespoons Pecorino, 3 teaspoons salt, and egg white. Form into 30 meatballs.

  • In a medium pot, bring the marinara to a simmer. Submerge the meatballs in the sauce and simmer until cooked through, 15 to 20 minutes. Serve over spaghetti, topped with remaining tablespoon Pecorino and basil leaves.

Reviews (1)

23 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
I think these were the best meatballs I've ever made. Even my daughter, who hates mushrooms, loved them. I was concerned that they might be tough being cooked directly in the sauce, but they were so tender and delicate. This will definitely be my go-to meatball recipe from now on!!