Spaghetti And Turkey Meatballs Recipes

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SPAGHETTI WITH TURKEY MEATBALLS



Spaghetti with Turkey Meatballs image

Looking for a leaner twist on classic spaghetti and meatballs? Try this version, which is made with ground turkey mixed with onion, breadcrumbs, Parmesan cheese, and chopped parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 1h

Number Of Ingredients 14

3 tablespoons olive oil
4 cloves garlic, minced
5 cups canned crushed tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Salt and pepper
1 large egg
1/3 cup milk
1 white onion, finely chopped
1/4 cup plain breadcrumbs
1/2 cup freshly grated Asiago or Parmesan cheese, plus more for serving
1/2 cup chopped flat-leaf parsley
1 pound ground turkey
1 pound spaghetti

Steps:

  • Make the sauce: In a large nonstick skillet, heat oil over medium-high heat. Add garlic, and cook about 1 minute. Stir in tomatoes, oregano, and thyme, and season with salt and pepper. Bring to a boil, lower heat, and simmer, covered, 20 to 25 minutes.
  • Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, and mix until combined. Form mixture into 1 1/2-inch balls.
  • Add meatballs to skillet, and spoon sauce over to coat. Place over medium heat until meatballs are just cooked through, about 8 minutes.
  • Cook spaghetti until al dente according to package instructions, about 12 minutes. Drain pasta, transfer to skillet, and toss gently with the sauce. Serve with more cheese.

SPAGHETTI AND TURKEY MEATBALLS



Spaghetti and Turkey Meatballs image

Lean ground turkey has just enough fat to give the meatballs some flavor, but little enough to keep them healthful. (Ground turkey breast results in dry meatballs, and regular ground turkey is higher in calories than lean ground beef.) Use a small ice-cream scoop to form the meatballs. Leftovers should be stored in sauce--and served as meatballs heroes.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

12 ounces spaghetti
1 1/4 pounds lean ground turkey
1/3 cup Italian seasoned breadcrumbs
1/3 cup grated Parmesan
1 large egg, lightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 tablespoon olive oil
4 cups bottled tomato pasta sauce
Chopped fresh parsley, oregano or thyme for garnish, optional

Steps:

  • Bring a large pot of lightly salted water to boil. Add the pasta and cook according to package directions. Drain.
  • Meanwhile, combine the turkey, breadcrumbs, Parmesan, egg, oregano, thyme and salt in a large bowl and mix thoroughly. Form into 1 1/2-inch meatballs; a small ice-cream scoop makes short work of forming the meatballs and prevents the mixture from getting overworked.
  • Heat the oil in a deep skillet over medium-high heat. Add the meatballs in a single layer (work in batches if necessary) and brown lightly on all sides, about 6 minutes. Pour in the sauce and simmer gently for 15 minutes.
  • To serve, place spaghetti on each plate and ladle sauce and meatballs over the top. Sprinkle with chopped fresh herbs if desired.

SPAGHETTI AND TURKEY MEATBALLS



Spaghetti and Turkey Meatballs image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
5 cloves garlic (4 smashed, 1 minced)
1 28-ounce can plum tomatoes, crushed by hand
1/2 cup fresh basil leaves
1 small piece parmesan rind (optional)
Kosher salt and freshly ground pepper
3/4 pound 93% lean ground turkey
1/2 cup chopped fresh parsley, plus more for topping
1 slice stale whole-wheat bread, crust trimmed, bread chopped
1/4 cup part-skim ricotta cheese
2 tablespoons grated parmesan cheese, plus more for topping
1 large egg white, lightly beaten
12 ounces whole-wheat spaghetti

Steps:

  • Heat the olive oil in a large saucepan over medium heat. Add the smashed garlic and cook 1 minute. Add the tomatoes with their juice, 2 cups water, 1/4cup basil, the parmesan rind, if using, and salt and pepper to taste. Bring to a boil, then reduce the heat and simmer until thickened, about 8 minutes. Discard the parmesan rind, if used.
  • Chop the remaining 1/4cup basil, then mix with the turkey, parsley, bread, ricotta, parmesan, egg white, minced garlic, 1/2 teaspoon salt, and pepper to taste in a bowl using your hands. Form into 4 large or 12 small meatballs; add to the sauce and simmer, turning, until cooked through, 6 minutes for small meatballs and 12 minutes for large.
  • Meanwhile, cook the spaghetti in a large pot of salted boiling water as the label directs. Drain and return to the pot. Toss with some of the sauce, then divide among bowls. Top the spaghetti with the meatballs, the remaining sauce and more parsley and parmesan.

Nutrition Facts : Calories 547, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 46 milligrams, Sodium 938 milligrams, Carbohydrate 81 grams, Fiber 15 grams, Protein 41 grams

SPAGHETTI AND TURKEY MEATBALLS



Spaghetti and Turkey Meatballs image

For a quick meal anytime, prepare the meatballs with sauce and freeze in individual portions. From Woman's World, April 24 2007.

Provided by billikers

Categories     Spaghetti

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

12 ounces spaghetti
1 1/2 lbs ground turkey
1/3 cup dry Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese
2 eggs
3 tablespoons chopped fresh parsley
1 teaspoon dried marjoram
3/4 teaspoon salt
1/4 teaspoon pepper
1 (26 ounce) jar marinara sauce
1/2 cup white wine or 1/2 cup water

Steps:

  • Cook pasta according to package directions; drain.
  • Combine turkey, breadcrumbs, Parmesan, eggs, parsley, marjoram, salt and pepper. Shape into 18 balls.
  • To 12" skillet over medium-high heat, add sauce and wine. Bring to boil.
  • Add meatballs. Over low heat, cook 10 minutes. Turn meatballs; cook until no longer pink in centers, about 15 minutes.
  • Serve with spaghetti.

Nutrition Facts : Calories 566.2, Fat 16.7, SaturatedFat 4.5, Cholesterol 163.9, Sodium 1257.9, Carbohydrate 63.4, Fiber 2.8, Sugar 13.8, Protein 34.6

SPAGHETTI WITH TURKEY-PESTO MEATBALLS - ATK



Spaghetti With Turkey-Pesto Meatballs - ATK image

From: "Cooking at Home With Bridget & Julia" by America's Test Kitchen. Bridget Lancaster says: Make sure to use panko breadcrumbs for the meatballs as they are light and flaky. Otherwise, the meatballs will be super starchy. The sauce and meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.

Provided by gailanng

Categories     Meatballs

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb lean ground turkey (90-93 percent)
2/3 cup basil pesto
2/3 cup panko breadcrumbs (no substitute)
salt and pepper
3 (14 1/2 ounce) cans diced tomatoes
1 tablespoon extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, minced
1 pinch red pepper flakes or 1 pinch cayenne pepper
1 lb spaghetti, dry
3 tablespoons fresh basil, chopped
parmesan cheese

Steps:

  • Gently mix turkey, pesto, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper in bowl using hands until uniform. Shape mixture into 16-18 meatballs.
  • Pulse 2 cans diced tomatoes (reserve the 3rd can for Step 5) in food processor until mostly smooth; 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 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
  • Stir in processed tomatoes and remaining 1 can diced tomatoes and their juice. Bring to simmer and cook for 10 minutes. (I add a pinch of sugar at this point.).
  • Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes.
  • Cook pasta 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 Parmesan cheese. .

Nutrition Facts : Calories 791.5, Fat 15.9, SaturatedFat 3.7, Cholesterol 78.2, Sodium 230.8, Carbohydrate 119.5, Fiber 13.3, Sugar 13.7, Protein 45.6

SPAGHETTI SAUCE WITH TURKEY MEATBALLS



Spaghetti Sauce with Turkey Meatballs image

Flavorful turkey meatballs in a tomato spaghetti sauce. Serve by themselves, over noodles, or sprinkled with Parmesan cheese.

Provided by samnan2

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h45m

Yield 6

Number Of Ingredients 16

¾ cup chopped fresh parsley
1 medium white onion, diced
4 cloves garlic, minced
1 tablespoon red pepper paste
1 ½ pounds lean ground turkey
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground allspice, or more to taste
1 pinch salt and ground black pepper to taste
2 tablespoons oil
4 cups water, or more as needed
1 (28 ounce) jar spaghetti sauce
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (6 ounce) can tomato paste

Steps:

  • Combine parsley, onion, garlic, and red pepper paste in the bowl of a food processor; process until finely blended. Transfer to a large bowl. Add turkey, basil, thyme, cumin, cinnamon, allspice, salt, and pepper; mix until thoroughly combined. Form mixture into uniformly-sized meatballs.
  • Heat oil in a large saucepan over medium-low heat. Add meatballs, working in batches if necessary, and saute until browned on all sides, 2 to 3 minutes per side. Remove to a plate.
  • Add 4 cups water, spaghetti sauce, diced tomatoes, and tomato paste to the saucepan; mix to combine. Add more water if sauce seems too thick. Drop meatballs into sauce and cook over medium-low heat until flavors have melded, about 1 hour.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 32.6 g, Cholesterol 73 mg, Fat 9.5 g, Fiber 6.3 g, Protein 32.8 g, SaturatedFat 2 g, Sodium 1055.2 mg, Sugar 18 g

TURKEY MEATBALLS IN TOMATO SAUCE



Turkey Meatballs in Tomato Sauce image

Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.

Provided by Melissa Clark

Categories     dinner, lunch, meatballs, main course

Time 50m

Yield 28 meatballs, 4 to 6 servings

Number Of Ingredients 13

1/2 cup grated Parmesan cheese, more for serving, if desired
1/2 cup panko or other plain dried bread crumbs
1/4 cup minced onion
1/4 cup chopped chives or basil
2 garlic cloves, grated on a microplane or minced
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
Pinch red pepper flakes (optional)
1 1/2 pounds ground turkey, very cold
1 large egg, beaten
3 tablespoons extra-virgin olive oil, more as needed
3 cups marinara sauce, more to taste

Steps:

  • In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
  • Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
  • When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
  • Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.

Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams

SPAGHETTI WITH TURKEY MEATBALLS AND QUICK TOMATO SAUCE



Spaghetti with Turkey Meatballs and Quick Tomato Sauce image

Categories     Pasta     Poultry     Tomato     turkey     Low Fat     Kid-Friendly     Dinner     Parmesan     Poultry Sausage     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 4 servings

Number Of Ingredients 12

12 ounces ground turkey
4 ounces turkey sausage, casings removed, crumbled
6 tablespoons grated Parmesan cheese
4 tablespoons chopped fresh parsley
4 garlic cloves, minced
2 teaspoons chopped fresh thyme
3/4 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil
1 cup chopped onion
1 28-ounce can crushed tomatoes
10 ounces spaghetti

Steps:

  • Mix turkey, sausage, 4 tablespoons cheese, 2 tablespoons parsley, 2 garlic cloves, thyme, salt and pepper in medium bowl. Using moistened hands, form mixture into 1-inch balls. Heat oil in large nonstick skillet over medium-low heat. Add onion; sauté 5 minutes. Add 2 garlic cloves; stir 1 minute. Add tomatoes; bring to boil. Reduce heat to medium and simmer until sauce thickens slightly, about 12 minutes. Season with salt and pepper. Add meatballs to sauce. Reduce heat to medium-low, cover and simmer until meatballs are cooked through, about 15 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to pot. Add some of sauce to pasta and toss to coat. Transfer pasta to bowl; top with meatballs and remaining sauce. Sprinkle with remaining parsley and cheese.

SPAGHETTI SQUASH WITH TURKEY MEATBALLS



Spaghetti Squash with Turkey Meatballs image

In this clever variation on the classic dish, tender strands of spaghetti squash replace the traditional pasta. It's a healthy, but satisfying twist on spaghetti and meatballs.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Number Of Ingredients 19

2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed
1 tablespoon extra-virgin olive oil
Salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cloves garlic, finely chopped
2 tablespoons tomato paste
2 cans (28 ounces each) crushed tomatoes with basil
1 teaspoon dried oregano
Coarse salt and freshly ground black pepper
1/2 cup fresh breadcrumbs
1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
1/4 cup chopped fresh parsley
1 large clove garlic, finely chopped
1/4 cup milk
1 pound ground turkey
1 large egg
3/4 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil

Steps:

  • To prepare the spaghetti, preheat oven to 400 degrees. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours.
  • To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.
  • Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.
  • Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.
  • When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.

SPAGHETTI WITH TURKEY MEATBALLS



Spaghetti with Turkey Meatballs image

Provided by Joan Lang

Yield Serves 8

Number Of Ingredients 12

8 pounds tomatoes, cut into chunks
1 large onion, chopped
1/4 cup plus 1 1/2 tablespoons olive oil, divided
5 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes or 1 small dried hot pepper, chopped (optional)
1 tablespoon plus 1 teaspoon salt, preferably sea salt, divided
2 cups Italian bread, torn into bite-size pieces
3/4 cup 1 percent milk
1 pound ground turkey (93 percent lean)
1 egg, beaten
1/2 pound whole-wheat spaghetti
Grated Parmesan or Romano (optional)

Steps:

  • Heat oven to 400°F. In a large baking dish, combine tomatoes, onion, 1/4 cup oil, garlic, pepper flakes (if desired) and 1 tablespoon salt; cover; roast 45 minutes. Remove dish from oven; mash mixture to break down tomatoes. Cook, uncovered, until sauce is thick and reduced, 45 minutes. In a bowl, soak bread in milk until it absorbs liquid, 10 minutes; add turkey, egg and remaining 1 teaspoon salt; mix until just combined. Gently roll meat mixture into 16 equal-sized balls. In a large nonstick saucepan, heat remaining 1 1/2 tablespoons oil over medium-high heat. Sauté meatballs, turning occasionally, until light brown, 5 minutes. Add tomato sauce to meatballs; reduce heat; simmer until cooked through, 20 minutes. Cook pasta as directed on package. Serve sauce over pasta; top with cheese, if desired.

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From myrecipes.com


SPAGHETTI AND TURKEY MEATBALLS - COOK2EATWELL
2021-08-14 Raise the heat and bring the sauce to a simmer. Lower the heat medium-low and cover. Cook the turkey meatballs in the sauce for 35-40 minutes. Lower the heat if boiling too vigorously and stir occasionally. In the meantime, cook the spaghetti to package directions for al dente. Remember to salt the water.
From cook2eatwell.com


SPAGHETTI AND TURKEY MEATBALLS | WEELICIOUS
1. Heat a large sauce pan over medium high heat. Add onion and garlic and sauté for 2 minutes. Add carrots and sauté for another minute. 2. Add tomatoes, Italian seasoning and salt and simmer for 10 minutes. Add par-cooked meatballs and simmer for another 5-6 minutes. 3.
From weelicious.com


SPAGHETTI WITH TURKEY-PESTO MEATBALLS RECIPE - FOOD NEWS
Spaghetti and Turkey Meatballs Recipe. 3. Meanwhile, heat a skillet over medium high heat. Brown the turkey sausage until cooked through. 4. Toss together the spaghetti squash, pesto, and sausage. Scoop back into spaghetti squash halves. Top with shredded cheese and broil for 3-4 minutes to melt the cheese. Top with fresh tomatoes if desired. Nutritional Facts. zeebee …
From foodnewsnews.com


SPAGHETTI WITH TURKEY MEATBALLS RECIPE | REAL SIMPLE
Gently mix together the turkey, herbed cheese, Parmesan, eggs, and ¼ teaspoon each salt and pepper with your hands in a large bowl until just combined (do not overmix). Form the mixture into 12 ¼-cup meatballs and place on a foil-lined baking sheet. Broil, turning once, until golden brown, 8 to 10 minutes. Add to the sauce and simmer until cooked through, 5 to 7 minutes.
From realsimple.com


SPAGHETTI AND TURKEY MEATBALLS - PREVENTION.COM
2016-03-04 Meatballs go low-fat and high flavor by using a combination of ground turkey breast and low-fat turkey sausage in place of regular ground beef.
From prevention.com


FAMILY FAVOURITE SPAGHETTI AND TURKEY MEATBALLS
Add meatballs; cover saucepan slightly and simmer for about 30 minutes or until thickened. Step 3 In a pot of boiling water, cook spaghetti for about 10 minutes or until tender but firm Drain well and return to pot. Toss with sauce and meatballs until well coated. Sprinkle with remaining cheese to serve. * Use a digital food thermometer to ...
From cookspiration.com


TURKEY MEATBALLS MIXED WITH ITALIAN SAUSAGE AND FRESH SPAGHETTI …
For the meatballs, in a large bowl blend together the breadcrumbs, parmesan cheese, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onions. Add the turkey meat and sausage gently mixing into the breadcrumb mix with your fingers until combined. Form the meat mixture into 1 1/2-inch balls (approximately 24).
From thefoodieaffair.com


SPAGHETTI AND TURKEY MEATBALLS RECIPE (GLUTEN FREE) - THE RUSTIC …
2019-03-17 Add another Tbsp. of olive oil. Place the meatballs in the skillet one at a time. Once all the meatballs are in the skillet saute them for 2-3 minutes per side until each side is golden brown. Reduce the heat the low and add 1 24 oz. jar of your favorite gluten free spaghetti or marinara sauce.
From therusticfoodie.com


ITALIAN TURKEY SAUSAGE MEATBALLS - THIS ITALIAN KITCHEN
2021-10-22 Use a spoon or clean hands to mix together all ingredients. Roll meatballs into desired sized balls using either a cookie or muffin scoop to get uniform size. If meatballs get sticky, wet your hands or spray with cooking spray. Place meatballs on prepared baking sheet and bake for 15-20 minutes, until cooked through.
From thisitaliankitchen.com


SPAGHETTI AND TURKEY MEATBALLS - A PRETTY LIFE IN THE SUBURBS
Combine the ground turkey, minced onion, egg, bread crumbs, parmesan cheese, parsley and salt & pepper. Shape into meatballs, about 2 inches round. To a large sauté pan over medium-high heat, add 1 tbsp of olive or vegetable oil. Add the turkey meatballs and cook until browned, about 1-2 minutes per side.
From aprettylifeinthesuburbs.com


WHOLE WHEAT SPAGHETTI AND TURKEY MEATBALLS RECIPE
Step 1. In a medium casserole or Dutch oven, heat 2 tablespoons of the olive oil until shimmering. Add 1/2 cup of the onion and three of the minced garlic cloves along with …
From foodandwine.com


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