Spaghetti and Turkey Meatballs
User Reviews
5.0
9 reviews
Excellent
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
1 hr 10 mins
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Servings
8
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Calories
377 kcal
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Course
Main Course
Spaghetti and Turkey Meatballs
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My lightened up version of the classic dish uses multigrain spaghetti and flavorful turkey meatballs that are baked in the oven.
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Ingredients
- 1 lb. whole grain spaghetti
Meatballs:
- 2 lices whole wheat bread, crusts cut off
- ½ cup milk
- 1 pound 93% lean ground turkey
- 2 cloves garlic, minced
- ⅓ cup grated yellow onion (about 1 small onion)
- 2 tablespoons chopped parsley
- 1 egg
- ¼ cup grated Parmigiano-Reggiano cheese
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Tomato Sauce:
- 2 tablespoons olive oil
- 1 medium yellow onion, minced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 (28-oz) cans crushed San Marzano tomatoes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon sugar
- ¼ teaspoon red pepper flakes
- ½ teaspoon dried oregano
- ½ cup fresh basil, chopped
Instructions
- Preheat the oven to 375°F.
- Bring a large pot of salted water to a boil. Cook the quinoa spaghetti according to package directions. Do not overcook. Drain and set aside.
- To make the meatballs, soak the bread in the milk in a small bowl. Set aside.
- Combine the ground turkey, garlic, grated onion, parsley, egg, cheese, salt and pepper in a large bowl. Remove the bread from the milk and squeeze out any excess liquid. Break the bread up into small pieces and add it to the turkey mixture. Mix to combine being careful not to overmix the meat. Form the meat into approximately 16 meatballs, about 1 ½ inches in diameter. Place the meatballs on a lined baking sheet and bake in the oven for 20-25 minutes.
- While the meatballs are baking, make the tomato sauce. Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, 6-8 minutes. Add the garlic and tomato paste and cook until fragrant, another 2-3 minutes. Add the crushed tomatoes, salt, pepper, sugar, red pepper flakes, and oregano and stir to combine well. Simmer while the meatballs are baking.
- When the meatballs are done, remove them from the oven and add them to the sauce. Cover the pan and simmer them in the sauce about 15 minutes, until they are completely cooked through. Stir in the fresh basil. Taste and adjust seasoning as desired.
- To serve, toss the cooked spaghetti with the tomato sauce and place in a large serving bowl. Arrange the turkey meatballs on top. Garnish with sprigs of fresh basil. Serve with crusty Italian bread and Parmigiano-Reggiano cheese on the side.
Notes
- If you're looking for a low-carb alternative to pasta, you can make this dish with spaghetti squash. You can roast a whole spaghetti squash in the oven or make it in the air fryer.
- roast a whole spaghetti squash
- air fryer
Nutrition Information
Show Details
Serving
1 serving
Calories
377kcal
(19%)
Carbohydrates
51g
(17%)
Protein
23g
(46%)
Fat
11g
(17%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
66mg
(22%)
Sodium
769mg
(32%)
Potassium
415mg
(12%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
392IU
(8%)
Vitamin C
5mg
(6%)
Calcium
117mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 377kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 23g | 46% |
| Fat | 11g | 17% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 769mg | 32% |
| Potassium | 415mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 392IU | 8% |
| Vitamin C | 5mg | 6% |
| Calcium | 117mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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