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Spaghetti and Turkey Meatballs

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Serves 6 | Prep Time 4 | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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.

Questions, Comments & Reviews

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

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