SPAGHETTI AND TURKEY MEATBALLS
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
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
Provided by Tia Mowry
Categories main-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- For the turkey meatballs: Add the oats to a food processor and pulse a few times. The consistency should resemble breadcrumbs. Add the oats and milk to a small bowl and set aside for 5 minutes.
- Add the onions, spinach, Parmesan, salt, pepper, garlic and egg to a large bowl and mix well. Add the oat mixture and combine. Lastly, add the turkey and gently fold into the wet mixture. Keep the mixture light by not over-mixing. Form into bite-size balls using a small cookie scoop for uniform meatballs.
- Heat 4 tablespoons of the oil in a large Dutch oven over medium heat. Add half of the meatballs and brown on all sides, 5 to 7 minutes. Remove and repeat with the second batch, adding more oil if needed. Set the meatballs aside but reserve the Dutch oven for the sauce.
- For the quick marinara sauce: Add the tomatoes, tomato paste, oregano, salt, pepper and garlic to the Dutch oven and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Gently add the browned meatballs to the sauce. Do not overcrowd. Simmer until the meatballs are cooked thoroughly, another 10 to 15 minutes. If making the optional spicy version, add the red wine and chile flakes in the last 2 minutes of cooking.
- Bring a large pot of water to a boil. Season with a generous pinch of salt. Add the spaghetti and cook until al dente, about 8 minutes.
- Combine some of the sauce with the cooked spaghetti. Plate the spaghetti and meatballs and add the remaining sauce over everything. Garnish with parsley, basil and grated Parmesan. Serve hot.
SPAGHETTI WITH TURKEY MEATBALLS
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
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 WITH MARINARA
Nothing goes together like spaghetti and turkey meatballs. Top with CLASSICO sauce, parsley & cheese for our Spaghetti and Turkey Meatballs with Marinara.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 400°F.
- Heat oil in large saucepan on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently. Meanwhile, add water to stuffing mix in large bowl; stir until just moistened. Let stand 5 min.
- Add turkey, egg, onions, and 2 Tbsp. each cheese and parsley to stuffing; mix just until blended. Shape into 12 meatballs, each about 1-1/2 inches in diameter. Place on parchment-covered rimmed baking sheet.
- Bake 18 to 20 min. or until done (165°F). Meanwhile, cook spaghetti in same saucepan used to cook onions as directed on package, omitting salt.
- Drain spaghetti in colander. Add pasta sauce to saucepan; cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently. Add meatballs; stir until evenly coated. Cook 5 min., stirring frequently.
- Place spaghetti on large platter; top with meatballs and sauce. Sprinkle with remaining cheese and parsley.
Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1060 mg, Carbohydrate 41 g, Fiber 4 g, Sugar 9 g, Protein 24 g
SPAGHETTI AND TURKEY MEATBALLS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
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
MARINARA TURKEY MEATBALLS
Frozen spinach and a jar of spaghetti sauce speed up the prep time for these tender, nutritious turkey meatballs from our Test Kitchen. Freeze leftovers for another busy night.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the spinach, bread crumbs, onion, parsley, garlic, nutmeg, allspice and pepper. Crumble turkey over mixture and mix well., Shape into 24 meatballs. Place on a broiler pan coated with cooking spray. Broil 4-6 in. from the heat for 8 minutes. Turn; broil 3-5 minutes longer or until meat is no longer pink., Transfer meatballs to a Dutch oven; add spaghetti sauce. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Meanwhile, cook spaghetti according to package directions; drain. Serve with meatballs and sauce.
Nutrition Facts : Calories 405 calories, Fat 9g fat (2g saturated fat), Cholesterol 75mg cholesterol, Sodium 812mg sodium, Carbohydrate 53g carbohydrate (11g sugars, Fiber 5g fiber), Protein 27g protein.
SPAGHETTI AND TURKEY MEATBALLS
Make and share this Spaghetti and Turkey Meatballs recipe from Food.com.
Provided by Tia Mowry
Categories < 4 Hours
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 24
Steps:
- For the turkey meatballs: Add the oats to a food processor and pulse a few times. The consistency should resemble breadcrumbs. Add the oats and milk to a small bowl and set aside for 5 minutes.
- Add the onions, spinach, Parmesan, salt, pepper, garlic and egg to a large bowl and mix well. Add the oat mixture and combine. Lastly, add the turkey and gently fold into the wet mixture. Keep the mixture light by not over-mixing. Form into bite-size balls using a small cookie scoop for uniform meatballs.
- Heat 4 tablespoons of the oil in a large Dutch oven over medium heat. Add half of the meatballs and brown on all sides, 5 to 7 minutes. Remove and repeat with the second batch, adding more oil if needed. Set the meatballs aside but reserve the Dutch oven for the sauce.
- For the quick marinara sauce: Add the tomatoes, tomato paste, oregano, salt, pepper and garlic to the Dutch oven and stir. Bring to a boil. Reduce the heat, cover and let simmer for about 10 minutes. Gently add the browned meatballs to the sauce. Do not overcrowd. Simmer until the meatballs are cooked thoroughly, another 10 to 15 minutes. If making the optional spicy version, add the red wine and chile flakes in the last 2 minutes of cooking.
- Bring a large pot of water to a boil. Season with a generous pinch of salt. Add the spaghetti and cook until al dente, about 8 minutes.
- Combine some of the sauce with the cooked spaghetti. Plate the spaghetti and meatballs and add the remaining sauce over everything. Garnish with parsley, basil and grated Parmesan. Serve hot.
Nutrition Facts : Calories 823.6, Fat 28.3, SaturatedFat 5.9, Cholesterol 132.4, Sodium 1460.8, Carbohydrate 97.5, Fiber 5.6, Sugar 4.9, Protein 43.9
SPAGHETTI AND TURKEY MEATBALLS
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
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
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