Spaghetti With Turkey Pesto Meatballs Recipes

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 - 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:

• 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.

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.

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.

SPAGHETTI WITH TURKEY MEATBALLS

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 WITH TURKEY MEATBALLS AND QUICK TOMATO SAUCE

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.

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).

MOZZARELLA-STUFFED PESTO TURKEY MEATBALLS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Place the ground turkey, onion, garlic, egg, bread crumbs, Parmigiano-Reggiano cheese, parsley, pesto, milk, salt, and black pepper in a bowl. Mix until evenly blended, then form into 1 3/4-inch meatballs. Make a hole in the meatball with your finger and place a cheese cube in the hole. Seal the meatball around the cheese and place on a nonstick baking sheet. Drizzle the olive oil over the meatballs.
• Bake in the preheated oven until the meatballs are no longer pink in the center, about 30 minutes. Heat the marinara sauce in a saucepan over low heat. Bring to a simmer, and place the baked meatballs in the marinara sauce for about 2 minutes.