Spaghetti & Turkey Meatballs
A lighter take on classic spaghetti and meatballs featuring juicy turkey meatballs loaded with Parmesan and fresh parsley, tossed in a zesty homemade tomato-basil sauce and served over whole wheat pasta. Comforting, family-friendly, and a little healthier than the traditional version — perfect for weeknight dinners.
Ingredients
- 12 oz whole what spaghetti noodles
- 1 tsp salt
Tomato Basil Sauce
- 1 tbsp olive oil
- 1 cup sweet onion (diced)
- 5 tsp minced garlic
- 1 tsp black pepper
- 1 tsp sugar
- 1/4 tsp crushed red pepper
- 56 oz crushed tomatoes
- 2 tbsp tomato paste
- 4 tbsp fresh basil (chopped)
Turkey Meatballs
- 1 lb ground turkey
- 1/2 cup Italina breadcrumbs
- 1 egg
- 1/2 cup grated parmesan cheese
- 2 tbsp fresh parsley (chopped)
- 1/2 tsp dried oregano
- 1 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil for the pasta.
- In a large bowl (or stand mixer), combine all the turkey meatball ingredients: ground turkey, Italian breadcrumbs, egg, Parmesan, parsley, oregano, and salt. Mix until just combined — don’t overmix.
- Roll the mixture into meatballs (about 1½ inches) and place them on the prepared baking sheet. Bake for 25 minutes, or until cooked through.
- While the meatballs bake, heat the olive oil in a large pot over medium heat. Add the diced onion, crushed red pepper, and minced garlic. Cook for about 5 minutes until the onion softens.
- Stir in the crushed tomatoes, tomato paste, black pepper, sugar, and fresh basil. Simmer the sauce while the meatballs and pasta finish cooking.
- Cook the whole wheat spaghetti according to the package directions. Drain well.
- Add the cooked pasta and baked turkey meatballs to the tomato basil sauce. Gently toss everything together until well coated.
- Serve hot with extra Parmesan and fresh basil if desired.