Spaghetti and Turkey Meatballs Recipe

Name: Spaghetti and Turkey Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 5 cloves garlic (4 smashed, 1 minced); 1 28 -ounce can plum tomatoes, crushed by hand; 1/2 cup fresh basil leaves; 1 small piece parmesan rind (optional); Kosher salt and freshly ground pepper; 3/4 pound 93% lean ground turkey; 1/2 cup chopped fresh parsley, plus more for topping; 1 slice stale whole-wheat bread, crust trimmed, bread chopped; 1/4 cup part-skim ricotta cheese; 2 tablespoons grated parmesan cheese, plus more for topping; 1 large egg white, lightly beaten; 12 ounces whole-wheat spaghetti

Servings: persons

1 tablespoon extra-virgin olive oil
5 cloves garlic (4 smashed, 1 minced)
1 28 -ounce can plum tomatoes, crushed by hand
1/2 cup fresh basil leaves
1 small piece parmesan rind (optional)
Kosher salt and freshly ground pepper
3/4 pound 93% lean ground turkey
1/2 cup chopped fresh parsley, plus more for topping
1 slice stale whole-wheat bread, crust trimmed, bread chopped
1/4 cup part-skim ricotta cheese
2 tablespoons grated parmesan cheese, plus more for topping
1 large egg white, lightly beaten
12 ounces whole-wheat spaghetti

1
Heat the olive oil in a large saucepan over medium heat.
2
Add the smashed garlic and cook 1 minute.
3
Add the tomatoes with their juice, 2 cups water, 1/4cup basil, the parmesan rind, if using, and salt and pepper to taste.
4
Bring to a boil, then reduce the heat and simmer until thickened, about 8 minutes.
5
Discard the parmesan rind, if used.
6
Chop the remaining 1/4cup basil, then mix with the turkey, parsley, bread, ricotta, parmesan, egg white, minced garlic, 1/2 teaspoon salt, and pepper to taste in a bowl using your hands.
7
Form into 4 large or 12 small meatballs; add to the sauce and simmer, turning, until cooked through, 6 minutes for small meatballs and 12 minutes for large.
8
Meanwhile, cook the spaghetti in a large pot of salted boiling water as the label directs.
9
Drain and return to the pot.
10
Toss with some of the sauce, then divide among bowls.
11
Top the spaghetti with the meatballs, the remaining sauce and more parsley and parmesan.
12
Per serving: Calories 547; Fat 9 g (Saturated 2 g); Cholesterol 46 mg; Sodium 938 mg; Carbohydrate 81 g; Fiber 15 g; Protein 41 g
13
Photograph by Antonis Achilleos

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 5 cloves garlic (4 smashed, 1 minced), 1 28 -ounce can plum tomatoes, crushed by hand, 1/2 cup fresh basil leaves, and more.

Yes, Spaghetti and Turkey Meatballs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti and Turkey Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions