Ingredients Meat & Poultry Pork Recipes Ground Pork Recipes Sriracha Marinara and Meatballs 3.8 (85) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 25, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 40 mins Servings: 8 A combination of ground pork and ground turkey are a delicious combination in this twist on a traditional plate of spaghetti and meatballs. The dish gets a subtle singe from spicy sriracha sauce. Ingredients For the Meatballs 1 pound ground pork 1 pound ground white-meat turkey 2 packages (10 ounces each) frozen spinach, thawed and squeezed dry ⅓ cup plain dried breadcrumbs 2 large egg whites ¾ teaspoon dried oregano Coarse salt and ground pepper Nonstick cooking spray For the Sauce 2 teaspoons extra-virgin olive oil 1 small yellow onion, diced small 2 garlic cloves, roughly chopped 2 cans (28 ounces each) crushed tomatoes ¼ cup Sriracha sauce 1 pound spaghetti or other long pasta ½ cup fresh parsley leaves, roughly chopped, for serving Directions Heat broiler, with rack in top position. Place pork, turkey, spinach, breadcrumbs, egg whites, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. With your hands, mix to combine; roll into 40 1-inch meatballs. Arrange meatballs on a rimmed baking sheet. Lightly coat with cooking spray. Broil until golden brown, 10 minutes, rotating sheet halfway through. In a large heavy pot, heat oil over medium. Add onion and garlic and cook, stirring occasionally, until onion is translucent, 6 minutes. Add tomatoes and Sriracha and bring to a simmer. Add meatballs and simmer 10 minutes. (To store, let cool, then refrigerate in an airtight container, up to 1 week, or freeze, up to 3 months.) In a large pot of boiling salted water, cook pasta according to package instructions. Drain pasta, add to pot with sauce and meatballs, and toss to coat. Sprinkle with parsley and serve. Cook's Notes A small spring-loaded scoop makes forming perfect meatballs quick and easy. Rate it Print