Turkey Meatballs Marinara Spaghetti (Printable)
Juicy turkey meatballs in herbed marinara over spaghetti.
# What You'll Need:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 2 tbsp milk or water
05 - 2 tbsp fresh parsley, finely chopped
06 - 2 garlic cloves, minced
07 - 1/2 small onion, finely grated
08 - 1/4 cup grated Parmesan cheese (optional)
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 2 tbsp olive oil (for frying)
→ Marinara Sauce
13 - 1 tbsp olive oil
14 - 2 garlic cloves, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tsp dried basil
17 - 1/2 tsp dried oregano
18 - 1/2 tsp sugar
19 - 1/2 tsp salt (or to taste)
20 - 1/4 tsp black pepper
21 - Pinch of red pepper flakes (optional)
→ Pasta
22 - 12 oz dried spaghetti
23 - Salt, for pasta water
→ To Serve
24 - Fresh basil leaves, torn
25 - Extra grated Parmesan cheese (optional)
# Directions:
01 - In a large bowl, combine ground turkey, egg, breadcrumbs, milk, parsley, garlic, onion, Parmesan if using, oregano, salt, and pepper. Mix gently until just combined, avoiding overmixing.
02 - Form the mixture into 16–18 meatballs, approximately 1.5 inches in diameter each.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides for 5 to 6 minutes total. Remove and set aside.
04 - In the same skillet, add 1 tablespoon olive oil and sauté minced garlic for 30 seconds until fragrant.
05 - Add crushed tomatoes, dried basil, oregano, sugar, salt, black pepper, and red pepper flakes if using. Stir and bring the sauce to a simmer.
06 - Nestle browned meatballs gently into the sauce. Cover and simmer over low heat for 20 minutes, turning occasionally until meatballs are fully cooked.
07 - Meanwhile, cook spaghetti in salted boiling water according to package directions until al dente. Drain thoroughly.
08 - Serve spaghetti topped with turkey meatballs and marinara sauce. Garnish with torn basil leaves and extra Parmesan cheese if desired.
# Expert Advice:
01 -
- The meatballs stay tender and juicy without being heavy, so you can go back for seconds without regret.
- Everything comes together in under an hour, which means comfort food on a Tuesday is completely doable.
02 -
- Don't overmix the meatball mixture or they'll turn out dense and dry, which I learned the hard way my first attempt.
- Browning the meatballs before simmering them in sauce adds a depth of flavor you can't get any other way.
03 -
- Use a small cookie scoop to portion the meatballs so they're all the same size and cook evenly.
- Let the sauce simmer uncovered for the last five minutes if it looks too thin, which concentrates the flavor and thickens it just right.