Spaghetti and Meatballs
 
Prep time
Cook time
Total time
 
Recipe type: Main
Cuisine: Italian
Serves: 6
Ingredients
  • ½ cup panko bread crumbs
  • ¼ cup milk
  • ½ cup grated Parmesan cheese
  • ¼ cup minced fresh parsley
  • 6 garlic cloves, minced, divided use
  • ½ + ⅛ teaspoon salt, or more to taste, divided use
  • ½ teaspoon pepper, or more to taste, divided use
  • 1 pound 93% lean ground turkey
  • 3 (14.5 ounce) cans diced tomatoes, divided use
  • 2 teaspoons olive oil
  • 1 small onion, chopped fine
  • 1 pound spaghetti
  • 3 tablespoons chopped fresh basil
Instructions
  1. In a large bowl, combine the panko, milk, Parmesan cheese, parsley, 2 cloves of garlic, ½ teaspoon salt and pepper. Add the ground turkey and mix together well. Divide the turkey mixture into 12 equal portions and create a round meatball from each portion. Meatballs will be approximately 1½ inches in diameter.
  2. In a large skillet, heat the oil over medium heat. Add the meatballs and brown them on all sides, about 10 minutes (the meatballs will not be cooked through). Line a plate with paper towels, and place the meatballs on this plate. Do not drain the fat from the skillet.
  3. Use a food processor or blender to puree 2 cans of diced tomatoes until they are smooth.
  4. Add the onions and ⅛ teaspoon salt to the skillet which was used to cook the meatballs. Cook the onions over medium heat until softened and translucent, about 5 minutes. Add the remaining garlic, and saute until fragrant, about 30 seconds.
  5. Add the pureed tomatoes and the remaining can of diced tomatoes to the skillet. and stir to combine. Bring the mixture to a simmer and simmer for 10 minutes. Add the meatballs, cover and simmer until the meatballs are cooked through, about 10 minutes.
  6. While the meatballs are cooking, cook the pasta in a large pot according to the instructions on the package. Reserve ½ cup of the water used to cook the pasta, prior to draining it.
  7. Return the pasta to the pot used to cook it. Once the meatballs have finished cooking, add the reserved pasta water, one tablespoon at a time to the sauce if it is too thick. Add salt and pepper to taste.
  8. Add several spoonfuls of the sauce to the pasta so that the pasta is well coated in sauce.
  9. Place pasta into bowls and top with meatballs. Add more sauce to each bowl if desired. Top each bowl with basil and serve immediately.
Recipe by The Little Chef at http://littlechefblog.com/spaghetti-and-meatballs/