Spaghetti and Turkey Meatballs

A lighter, family-friendly twist on the classic Italian comfort dish. Juicy turkey meatballs simmered in a rich homemade tomato sauce, tossed with perfectly cooked spaghetti. Ready in under 45 minutes and guaranteed to be a hit with the whole family!

📝 Ingredients

• 1 pound lean ground turkey
• 1 small onion (finely diced)
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese ((plus more to serve))
• 1/2 cup plain breadcrumbs
• 1/2 teaspoon kosher salt
• 1 large egg, (lightly whisked)
• 1 tablespoon olive oil ((for frying))
• 1 small onion, (finely diced)
• 3 garlic cloves, (minced)
• 2 medium carrots, (peeled and diced)
• 1 28-ounce can diced tomatoes
• 1 tablespoon olive oil
• 2 teaspoons Italian seasoning
• 1 teaspoon kosher salt
• 1 pound spaghetti

👨‍🍳 Instructions

1. 1--- For the Meatballs: ---
2. 2Add 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.
3. 3Wet 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.
4. 4Heat 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.
5. 5--- For the Sauce: ---
6. 6In 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.
7. 7Add 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.
8. 8Gently 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).
9. 9While 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.
10. 10Drain 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.