Spaghetti With Turkey Pesto Meatballs Atk Recipes

SPAGHETTI WITH TURKEY MEATBALLS

Steps:

• For the meatballs: Preheat vegetable oil over medium heat.
• In a medium bowl, soak the torn white bread with the milk. Let soak for 1minute then remove the bread and squeeze out the excess milk.
• In another bowl, add ground turkey, turkey sausage, Parmesan, parsley, garlic and salt and pepper. Add milk soaked bread and mix all ingredients gently. Form meat mixture into 1 1/2-inch meatballs.
• In a large heavy skillet, add meatballs and cook until golden brown on all sides. Remove the meatballs to a paper towel lined platter. Repeat in batches until there are no remaining meatballs. Add meatballs to the cooked sauce and add salt and pepper, to taste. Cook for 10 minutes.
• For the sauce: Heat olive oil in a large heavy bottomed saucepan. Add garlic and red pepper flakes and cook until fragrant. Add crushed tomatoes and let simmer for 15 minutes. Add dried basil, sugar, salt and pepper.
• Toss spaghetti and sauce with meatballs in a large serving bowl. Top with grated Parmesan cheese.

SPAGHETTI AND TURKEY MEATBALLS

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.

CREAMY PESTO SPAGHETTI WITH TURKEY MEATBALLS

Steps:

• Cook spaghetti as directed on package to al dente, omitting salt.
• Meanwhile, mix turkey, Parmesan, bread crumbs and garlic just until blended. Shape into 12 meatballs, using about 1/4 cup turkey mixture for each meatball. Cook in large skillet sprayed with cooking spray on medium heat 5 to 7 min. or until meatballs are no longer pink, turning occasionally. (Meatballs will not be done.) Remove meatballs from skillet; set aside.
• Add peppers to skillet; cook and stir 3 min. or until crisp-tender. Add Neufchatel and pesto sauce; stir. Cook on medium-low heat 4 min. or until Neufchatel is completely melted and sauce is well blended.
• Drain spaghetti, reserving 1 cup of the cooking water. Add spaghetti and cooking water to Neufchatel sauce; mix lightly. Top with meatballs; cover. Cook 13 min. or until meatballs are done (165°F).

SPAGHETTI SAUCE WITH TURKEY MEATBALLS

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.

SPAGHETTI WITH TURKEY-PESTO MEATBALLS - ATK

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. .

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 MEATBALLS

Steps:

• Make the sauce: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, and cook for about 1 minute. Stir in the tomatoes, oregano, and thyme, and season with salt and pepper. Bring to a boil, lower the heat, and simmer, covered, for 20 to 25 minutes.
• Meanwhile, make the meatballs: In a large bowl, whisk together the egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in the onion, breadcrumbs, cheese, and parsley. Add the turkey, and mix until combined. Form the mixture into 1 1/2-inch balls.
• Add the meatballs to the skillet, and spoon the sauce over to coat. Simmer over medium heat until the meatballs are just cooked through, about 8 minutes.
• While the meatballs simmer, cook the spaghetti in a large pot of boiling salted water until al dente according to the package instructions. Drain the pasta, transfer to the skillet, and toss gently with the meatballs and sauce. Serve with more cheese.
• Keeping your hands wet when shaping meatballs will prevent the meat from sticking, making the task much easier.

PESTO TURKEY MEATBALLS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a sheet pan.
• Combine turkey, bread crumbs, pesto, Pecorino Romano cheese, egg, salt, and pepper in a mixing bowl and mix with your hands until well combined.
• Roll mixture into small, walnut-sized meatballs. Place onto the prepared pan.
• Bake in the preheated oven until no longer pink in the centers, 20 to 25 minutes.