From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Spaghetti and Turkey Meatballs
Warning0 allergens identified
Spaghetti and Turkey Meatballs
For the meatballs
For the pasta
For the Meatballs
1
Add the ground turkey, onion, Italian seasoning, garlic powder, Parmesan, breadcrumbs, salt, and egg to a large bowl. Mix with a spoon or clean hands until evenly combined. Avoid overmixing or your meatballs can turn tough.
2
Wet your hands to prevent sticking, then scoop out a heaping tablespoon of mixture at a time and roll into balls. Place on a plate. You should get about 20 to 22 meatballs.
3
Heat olive oil in a large sauté pan over medium-high heat. Working in batches, cook the meatballs for about 1 minute per side, about 4 minutes total, until browned all around. Transfer to a plate. They won’t be fully cooked yet, and that’s intentional. They’ll finish cooking in the sauce.
For the Pasta
1
In a large saucepan, heat olive oil over medium-high heat. Add the onion and garlic and sauté for 2 minutes until softened and fragrant. Add the carrots and cook for another minute.
2
Add the diced tomatoes, Italian seasoning, and salt. Stir to combine and bring to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly and the carrots are tender.
3
Gently nestle the par-cooked meatballs into the sauce. Simmer for another 5 to 6 minutes, until the meatballs are cooked through (internal temperature of 165°F).
4
While the meatballs finish cooking, bring a large pot of water seasoned with 2 tablespoons of salt to a boil. Add the spaghetti and cook according to package directions until al dente, tender but with a slight bite. Reserve a splash of pasta water before draining in case you need to loosen the sauce.
5
Drain the spaghetti and return it to the pot. Add the meatballs and sauce and toss everything together. Divide into bowls, top with extra Parmesan, and serve immediately.
My Calorie Intake
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Tips & Tricks (5)
- Prevent Dry Turkey Meatballs 💧Soak your breadcrumbs in milk or water for 2-3 minutes before mixing with turkey; this creates moisture that keeps the lean meat tender and prevents the dense texture that ground turkey is prone to.
- Don't Overwork the Meat 🙌Mix meatball ingredients gently with your hands just until combined; overworking creates a compact, tough texture that makes turkey meatballs chewy rather than tender and juicy.
- Chill Before Cooking ❄️Refrigerate formed meatballs for at least 30 minutes before cooking so they hold their shape better during searing and cook more evenly throughout without falling apart.
- Build Flavor with Aromatics 🧄Finely mince your onion and garlic for the meatballs and cook them briefly in olive oil before mixing into the turkey; this develops deeper flavor and prevents raw garlic sharpness in the final dish.
- Finish in Sauce, Not Pan 🍝After searing meatballs until golden, transfer them to the simmering tomato sauce to finish cooking; this allows them to absorb sauce flavors while staying moist instead of drying out further in direct heat.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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