Turkey Meatballs In Tomato Sauce Over Spaghetti

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · Turkey · high-protein

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Ingredients

• 3/4 lb ground turkey (93% lean)
• 3/4 cup panko bread crumbs
• 1 large egg
• 1/4 cup grated Parmesan
• 1 (28 oz) can canned crushed tomatoes
• 4 1/2 oz spaghetti
• 1 tbsp olive oil
• 1 small yellow onion, grated
• 3 cloves garlic, minced
• 1 tsp each basil, oregano, salt, red pepper flakes

Method (tap to check — screen stays awake)

1. Soak the panko in 1/4 cup water for 5 minutes until it turns to a paste; this is what keeps lean turkey meatballs from drying out.
2. Mix it with the turkey, egg, half the Parmesan, half the onion, the oregano, and salt, handling it just until combined, then roll 16 balls.
3. Brown the meatballs in the oil in a wide skillet over medium, 6 minutes total, turning to color three or four sides; they will not be cooked through yet.
4. Move them out, add the rest of the onion and the garlic, and cook 2 minutes until soft and fragrant.
5. Pour in the crushed tomatoes with the pepper flakes, bring to a simmer, and cook 8 minutes until the sauce darkens and thickens.
6. Nestle the meatballs back in, cover, and simmer 10 minutes until they are firm and read 165F at the center.
7. Boil the spaghetti in well-salted water to al dente, drain, and toss with a ladle of sauce before plating with the meatballs, basil, and the rest of the Parmesan.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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