Spaghetti and Turkey Meatballs
Yield 6
Spaghetti and Turkey Meatballs
This recipe is simple and delicious, everybody loves meatballs.
Ingredients
- Turkey Meatballs
- ¼ cup grated parmesan cheese
- ¼ cup bread crumbs
- ¼ of a yellow onion, diced
- 1 cloves of garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ pound ground turkey
- 1 egg, lightly beaten
- ¼ teaspoon worcestershire sauce
- 1 ½ tablespoons olive oil
- 1-24 ounce jar of marinara sauce (or use Classic Red Sauce for Pasta recipe)
- For serving
- ½ pound dried, whole wheat spaghetti
- Parmesan cheese for garnish
- ¼ cup chopped parsley
Directions
- Mix the parmesan cheese, bread crumbs, onion, garlic, salt, pepper, and oregano in a large mixing bowl. Add in the ground turkey, beaten egg and worcestershire sauce.
- Put disposable gloves on and mix the ingredients well with your hands. Form 9 meatballs.
- Heat a large sauté pan on the stove and add in the olive oil. Place a layer of meatballs in the pan and brown the meatballs on all sides.
- Remove the first batch of meatballs to a plate and continue browning the rest of the meatballs.
- Heat the marinara sauce in the same pan used to brown the meatballs, scraping up any bits left on the pan and mixing them into the sauce.
- Place all of the meatballs back into the pan with the sauce and simmer for 15 minutes or until the meat is fully cooked.
- Heat a large pot of salted water on the stove and add in the pasta when the water is boiling.
- Strain the pasta when it is fully cooked (about 9 min.) Place a mound of pasta on a plate and top with the sauce and meatballs. Garnish with a generous spoonful of parmesan and a sprinkle of parsley.
Notes
Variations to Try
- Substitute lean ground beef for the turkey
- If you like a shorter pasta, substitute the whole wheat spaghetti with a whole wheat penne
- The meatballs and sauce also taste great on top of polenta or on quinoa