Spaghetti and Turkey Meatballs
  • Servings: 6
  • Preparation Time: 4
  • 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
  1. Make the meatballs: In a food processor, pulse the bread to coarse crumbs.
  2. 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.
  3. Add the turkey, parsley, parmesan, egg, salt, pepper and crumbs, and mix. Form into golf sized meatballs.
  4. 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.
  5. 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.
  6. 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).
  7. In a large pot of boiling water, cook the spaghetti according to package directions. Drain well.