Creamy Pesto Spaghetti With Turkey Meatballs Recipes

TURKEY PESTO MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a large baking pan with cooking spray.
• Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Add spinach; mix until fully cooked, 3 to 5 minutes.
• In the meantime, combine turkey, pesto, egg whites, oatmeal, Parmesan cheese, salt, and pepper in a large mixing bowl. Add onion-spinach mixture and mix well. Shape mixture into balls using an ice cream scoop. Place in the prepared pan.
• Bake in the preheated oven until no longer pink in the center, 30 to 35 minutes.

SPAGHETTI WITH TURKEY-PESTO MEATBALLS

Steps:

• Gently mix turkey, pesto, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl using hands until uniform.
• Roll mixture into eighteen 1 1/2 inch meatballs.
• Lay meatballs on large plate, cover, and refrigerate until firm, about 1 hour.
• Pulse 2 cans diced tomatoes in food processor until mostly smooth, about 12 pulses; set aside.
• Heat oil in 12-inch nonstick skillet over medium heat until just smoking.
• Brown meatballs well on all sides, about 10 minutes; transfer to paper towel-lined plate.
• Add onion and 1/8 teaspoon salt to fat left in skillet and cook over medium heat until softened, 5-7 minutes.
• Stir in garlic and pepper flakes and cook 30 seconds.
• Stir in processed tomatoes and remaining 1 can diced tomatoes.
• Bring to simmer and cook for 10 minutes.
• Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes.
• Meanwhile, bring 4 quarts water to boil in large pot.
• Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
• Reserve 1 cup cooking water, then drain pasta and return it to pot.
• Add several large spoonfuls of tomato sauce (without meatballs) to pasta and toss to combine.
• Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
• Divide pasta among individual bowls.
• Top each bowl with remaining sauce and meatballs, sprinkle with basil, and serve.

SPAGHETTI WITH TURKEY-PESTO MEATBALLS

Steps:

• Spread 1 cup pasta sauce over bottom of heavy medium skillet. Mix turkey, breadcrumbs, pesto, egg white and salt in medium bowl. Using moistened hands, form mixture into 8 meatballs. Place meatballs in single layer in sauce. Spoon remaining sauce over. Bring to simmer. Cover; reduce heat to medium-low and simmer until meatballs are cooked through, stirring occasionally, about 20 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; divide between bowls. Top with meatballs and sauce.

TURKEY-PESTO MEATBALLS

Steps:

• Heat oven to 375°F. Line cookie sheet with sides or 15x10-inch pan with foil; spray foil with cooking spray.
• In large bowl, mix all ingredients until well combined. Shape mixture into balls; place on cookie sheet.
• Bake 20 to 25 minutes or until thermometer inserted in center of meatballs reads 165°F.