Spaghetti and Turkey Meatballs

Ingredients

• 454 glean minced turkey
• 1 smallonion, finely diced
• 2 teaspoonsItalian seasoning
• 1 teaspoongarlic powder
• 25 g, plus extra to servegrated Parmesan
• 60 gplain breadcrumbs
• ½ teaspoonkosher salt
• 1 largeegg, lightly whisked
• 1 tablespoonolive oil, for frying
• 1 smallonion, finely diced
• 3 clovesgarlic, minced
• 2 mediumcarrots, peeled and diced
• 794 gtin of diced tomatoes
• 1 tablespoonolive oil
• 2 teaspoonsItalian seasoning
• 1 teaspoonkosher salt
• 454 gspaghetti
• 30 gsalt, for the pasta water

Instructions

1. 1

   Mix the meatballs

   Put the minced turkey, first diced onion, Italian seasoning, garlic powder, Parmesan, breadcrumbs, salt and egg in a large bowl. Mix with a spoon or clean hands just until evenly combined; mixing too much can make the meatballs tough.

2. 2

   Shape the meatballs

   Wet your hands to stop the mixture sticking, then take a heaped tablespoon at a time and roll it into a ball. Set the balls on a plate; the mixture should make about 20 to 22.

3. 3

   Brown the meatballs

   Heat the frying olive oil in a large sauté pan over medium-high heat. Brown the meatballs in batches for about 1 minute per side, around 4 minutes in total, then transfer them to a plate. They will not be cooked through yet; they finish cooking in the sauce.

4. 4

   Soften the vegetables

   Heat the remaining olive oil in a large saucepan over medium-high heat. Add the second onion and garlic and sauté for 2 minutes, until softened and fragrant. Stir in the carrots and cook for 1 minute more.

5. 5

   Simmer the sauce

   Add the diced tomatoes, Italian seasoning and salt, and stir to combine. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally, until it has thickened slightly and the carrots are tender.

6. 6

   Finish the meatballs

   Gently settle the browned meatballs into the sauce. Simmer for 5 to 6 minutes, until cooked through and at an internal temperature of 74°C (165°F).

7. 7

   Cook the spaghetti

   While the meatballs finish cooking, bring a large pot of water seasoned with 30 g salt to the boil. Cook the spaghetti according to the packet directions until al dente, with a little bite remaining. Before draining, reserve a splash of the pasta water in case the sauce needs loosening.

8. 8

   Toss and serve

   Drain the spaghetti and return it to the pot. Add the meatballs and sauce, then toss together. Divide between bowls, top with extra Parmesan and serve straight away.

What are spaghetti and turkey meatballs?

Spaghetti and meatballs is an Italian-American comfort-food favourite, drawing on Italian traditions of pasta served with meat. This version pairs lean turkey meatballs with a homemade tomato sauce, then tosses everything with spaghetti.

Turkey gives the meatballs a lighter flavour than the more traditional beef or pork versions. Parmesan, Italian seasoning and a quick pan-browning help build savoury flavour before the meatballs finish cooking in the sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 389 calories, 25g protein, 56g carbs, 8g fat.

The spaghetti and breadcrumbs provide most of the carbohydrates, while the turkey and Parmesan contribute protein. Olive oil and Parmesan account for much of the fat. Pair a serving with a green salad or extra vegetables for a more balanced plate.

Building tender meatballs

Gentle mixing: Combine the meatball ingredients only until they hold together evenly. Overworking the mixture can make the cooked meatballs firm.

Even sizing: Roll heaped tablespoon portions into similar-sized balls so they brown at roughly the same pace and finish cooking together.

Why brown them first?

A brief sear adds colour and a browned flavour to the outside of the meatballs. Cook them in batches so the pan stays hot enough to brown rather than steam them.

They are deliberately only partly cooked in the pan. The gentle 5 to 6 minute simmer in the sauce completes the cooking and lets their flavour mingle with the tomatoes.

Getting the sauce right

The diced tomatoes form the base, while onion and garlic soften first to give the sauce a savoury start. Carrots add sweetness and should be tender by the time the tomato mixture has simmered for 10 minutes.

Look for a sauce that has thickened slightly but is still loose enough to coat the pasta. A splash of reserved pasta water can help loosen it if it thickens too much.

Cooking spaghetti al dente

Follow the packet timing and taste a strand near the end; it should be tender with a slight bite. Salting the water seasons the pasta as it cooks.

Save a little pasta water before draining. Its starchy liquid is useful for adjusting the consistency when the spaghetti, meatballs and sauce are tossed together.

Timing and serving

The sauce and pasta can be prepared alongside one another while the meatballs simmer, keeping the overall cooking time to about 40 minutes. Have the serving bowls ready, as the finished pasta is best served immediately.

Extra grated Parmesan is a simple finishing touch. For a fuller plate, serve with a green salad or cooked vegetables on the side.

Recipe notes & tips

• Wet your hands before shaping the mixture to make rolling less sticky.
• Brown the meatballs in batches rather than crowding the sauté pan.
• Use a thermometer to check that the centre of a meatball reaches 74°C (165°F).
• Reserve pasta water before draining, even if you do not think you will need it.
• Taste a strand of spaghetti before draining to check that it still has a slight bite.

Variations

• Add fresh herbs: Stir chopped basil or parsley into the finished sauce.
• Bring the heat: Add chilli flakes to the tomato sauce while it simmers.
• Use another pasta: Swap spaghetti for a similar quantity of another pasta shape.
• Add greens: Stir spinach into the hot sauce until wilted before tossing with the pasta.
• Make it cheesier: Finish each bowl with extra Parmesan.

Common mistakes to avoid

• Overmixing the turkey: Mix only until combined so the meatballs stay tender.
• Crowding the pan: The meatballs may steam instead of brown; cook them in batches.
• Cooking them through while browning: Leave the centre partly uncooked so they can finish gently in the sauce.
• Skipping the doneness check: Check a meatball reaches 74°C (165°F) before serving.
• Draining all the pasta water: Reserve a splash first in case the sauce needs loosening.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan or microwave until piping hot; add a splash of water if the sauce has thickened. The spaghetti may soften as it sits in the sauce.

Frequently asked questions