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Spaghetti and Turkey Meatballs
5 from 9 votes

Spaghetti and Turkey Meatballs

My lightened up version of the classic dish uses multigrain spaghetti and flavorful turkey meatballs that are baked in the oven.

Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
Servings: 8
Calories: 377 kcal
Course: Main Course
Cuisine: Italian, American

Ingredients

  • 1 lb. whole grain spaghetti
Meatballs:
  • 2 lices whole wheat bread crusts cut off
  • ½ cup milk
  • 1 pound ground turkey 93% lean
  • 2 cloves garlic minced
  • ⅓ cup yellow onion about 1 small onion, grated
  • 2 tablespoons parsley chopped
  • 1 egg
  • ¼ cup Parmigiano-Reggiano cheese grated
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
Tomato Sauce:
  • 2 tablespoons olive oil
  • 1 yellow onion minced, medium
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 crushed San Marzano tomatoes 28-oz cans
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon sugar
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon oregano dried
  • ½ cup basil chopped, fresh

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F.
  2. 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.
  3. To make the meatballs, soak the bread in the milk in a small bowl. Set aside.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 377

% 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.