More Great Recipes: Pasta

Spaghetti and Turkey Meatballs


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Member since 2006

Serves 6 | Prep Time 4 | Cook Time

Ingredients

Meatballs:
4 slices stale peasant bread (4 oz)
About 3 Tbls olive oil
1 small leek, diced
3 cloves garlic, minced
1 lb ground turkey
1/4 cup minced flat-leaf parsley
1/2 cup grated Parmesan cheese
1 large egg
1 tsp kosher salt
1/2 tsp coarsely ground pepper

Red Sauce:
2 Tbls olive oil
1/2 red onion, minced
3 cloves garlic, minced
2 cans (28 oz each) Italian tomatoes
1 bay leaf, preferably fresh
1 Tbls Italian seasoning
1/4 cup red wine (optional)

1 lb spaghetti


Make the meatballs: In a food processor, pulse the bread to coarse crumbs.


In a large skillet, heat 1 Tbls of the oil over medium-high heat. Add the leak and garlic, and cook until the leek is softened, about 3 minutes. Transfer to a large bowl to cool slightly.


Add the turkey, parsley, parmesan, egg, salt, pepper and crumbs, and mix. Form into golf sized meatballs.


In the same skillet, heat 2 Tbls of the oil over medium-high heat. Add the meatballs and cook until browned all over, 5 to 6 minutes (add more oil if the meatballs stick). Set aside.


Make the sauce: In a large saucepan, heat the oil over medium-high heat. Add the onion and garlic, and cook until very soft, about 10 minutes.


Add the tomatoes, bay leaf, Italian seasoning and wine (if using), and bring to a boil. Reduce to a simmer, add the meatballs and simmer, uncovered, for 2 to 3 hours (depending on how thick you like your sauce).


In a large pot of boiling water, cook the spaghetti according to package directions. Drain well.


Pairs Well With


Notes

The spaghetti and turkey meatballs was absolutely delicious. It is the best recipe I have ever made with ground turkey.

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