Spaghetti with Turkey Meatballs

Ingredients

• 680 g (1 1/2 pounds)ground dark meat turkey
• 2eggs, whisked
• 1 bunchspinach, sautéed, squeezed dry and finely chopped
• 30 g (1/3 cup)panko breadcrumbs
• 100 g (1 cup)finely grated Parmesan cheese
• 1 bunchsage, minced
• 1/2 bunchparsley, minced
• 1/2 bunchthyme, minced
• 1 tablespoon (15 ml)garlic, minced
• 1 tablespoon (15 ml)dried basil
• 1 tablespoon (15 ml)fennel seeds, toasted and ground
• 1 tablespoon (15 ml)dried onion, minced
• 1 pinchcayenne pepper
• 1/2 teaspoon (2.5 ml)ground black pepper
• 1 teaspoon (5 ml)salt
• 3 cups (about 710 ml) or 1 large cansummertime tomato sauce or diced tomatoes
• 120 ml (1/2 cup)dry red or white wine
• As neededolive oil

Instructions

1. 1

   Mix and season

   In a large bowl, combine all the ingredients except the tomatoes, wine and olive oil. Warm a little oil in a large Dutch oven and cook a small spoonful of the mixture. Taste it and adjust the seasoning, repeating the test if needed.

2. 2

   Brown the meatballs

   Heat a couple more tablespoons (about 30 ml) of olive oil in the Dutch oven over low heat. Shape the mixture into 1 1/2-inch (about 4 cm) balls and place them in the hot pan. Turn them gently with tongs until browned all over, then pour over the tomatoes and 1/2 cup (120 ml) wine.

3. 3

   Simmer in sauce

   Simmer over medium-low heat for 45 minutes, until the sauce has reduced and the meatballs are fully cooked. Adjust the seasoning to taste and serve with spaghetti or your preferred vegetable-noodle substitute.

What are turkey meatballs?

Meatballs are a familiar comfort food in many cuisines, often served in a tomato-based sauce with pasta. This version uses dark meat turkey and folds in spinach, Parmesan and a generous mix of herbs.

The meatballs are browned before they simmer, adding colour and flavour while helping them hold their shape. Wine and tomatoes make a savoury sauce to serve alongside.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 50g protein, 24g carbs, 41g fat.

Turkey and Parmesan provide most of the protein, while breadcrumbs and tomatoes contribute carbohydrates. The cheese and olive oil are the main sources of fat; the estimate below does not include spaghetti or vegetable noodles, since no quantity for them is given. For a more balanced plate, serve a moderate portion of meatballs and sauce with vegetables alongside.

Building flavour into the mixture

Turkey: Dark meat gives the mixture a richer flavour than very lean turkey. Eggs, breadcrumbs and Parmesan help bind it, while the chopped spinach adds moisture and savoury depth.

Herbs and spices: Sage, parsley, thyme and basil give the meatballs their herbal character. Toasting and grinding the fennel seeds first helps distribute their flavour through the mixture.

Test the seasoning first

Small taste: Cook a little spoonful of the mixture before shaping all the meatballs. This gives you a chance to check the salt, pepper and herbs without guessing.

Adjustments: Season the mixture gradually, then cook another small sample if you make a substantial change. Raw turkey mixture should not be tasted.

Browning and shaping

Even size: Shape the meatballs to roughly 1 1/2 inches (about 4 cm) so they cook at a similar rate. Handle the mixture gently rather than packing it tightly.

Gentle turning: Turn the balls carefully with tongs to brown each side. A little colour on the outside adds flavour, but they finish cooking in the sauce.

Sauce and doneness

Simmer: Once the tomatoes and wine are added, keep the pan at a steady medium-low simmer for 45 minutes. A vigorous boil can make the meatballs more prone to breaking apart.

Check: The sauce should reduce and the meatballs should be fully cooked through. If using a food thermometer, check the centre of a meatball for safe doneness.

Choosing a tomato base

Tomato sauce: A prepared summertime tomato sauce brings its own seasoning, so taste before adding more salt at the end. Its thickness may mean the finished sauce needs little reduction.

Diced tomatoes: A large can of diced tomatoes makes a chunkier sauce. Let it simmer until it reaches a consistency you like, as directed in the method.

What to serve alongside

Pasta: Spaghetti makes a classic base and catches the tomato sauce. Serve the meatballs and sauce over it, or alongside it.

Vegetables: Vegetable noodles are another option, as the recipe suggests. A simple green salad or cooked vegetables can round out the meal.

Recipe notes & tips

• Squeeze excess water from the sautéed spinach so the meatball mixture is not too wet.
• Grind the toasted fennel seeds before mixing them in for an even distribution.
• Cook a small sample to check the seasoning before shaping the whole batch.
• Use tongs gently when turning the meatballs so they keep their shape.
• Keep the sauce at a gentle simmer rather than letting it boil rapidly.
• Taste the sauce near the end and adjust the seasoning before serving.

Variations

• Use diced tomatoes: Choose them for a chunkier sauce instead of prepared tomato sauce.
• Change the wine: Use either dry red or dry white wine, as listed in the recipe.
• Serve with vegetables: Swap spaghetti for your preferred vegetable-noodle substitute.
• Adjust the herbs: Use the listed herbs in their given amounts for the intended flavour balance.
• Add extra heat: Increase the cayenne slightly if you prefer a spicier meatball.

Common mistakes to avoid

• Wet spinach: Excess water can loosen the mixture; squeeze the sautéed spinach dry before chopping.
• Skipping the taste test: The seasoning is harder to correct later; cook a small sample before shaping.
• Rough turning: Meatballs can break apart if handled forcefully; turn them gently with tongs.
• Hard boiling: A rapid boil can disturb the meatballs; keep the sauce at a medium-low simmer.
• Crowding the pan: Meatballs may not brown evenly if packed tightly; leave room to turn them.

How to store

Refrigerate leftover meatballs and sauce in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot throughout, adding a splash of water if the sauce has thickened.

Frequently asked questions