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 WITH TURKEY MEATBALLS
I've always wondered why spaghetti is my number one entree. Must be because spaghetti is just so much fun to say
Provided by evelinagrossberg
Categories Spaghetti
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the Sauce: In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Add garlic, and cook, about 1 minute. Stir in tomatoes, oregano, and thyme. Season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for 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, mixing until combined. Form into 1 1/2-inch balls.
- Add meatballs to skillet and spoon the sauce over to coat. Cover and cook over medium heat until meatballs are just cooked through, about 8 minutes.
- While meatballs are cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook for about 12 minutes. Drain pasta and add tablespoon oil, stir.
- Add spaghetti to skillet, and toss to coat evenly. Serve with additional cheese, if desired.
Nutrition Facts : Calories 918.1, Fat 28.2, SaturatedFat 5.9, Cholesterol 145.4, Sodium 985.5, Carbohydrate 124.1, Fiber 9.8, Sugar 16.6, Protein 42.6
SPAGHETTI WITH TURKEY MEATBALLS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 17
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 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.
CREAMY PESTO SPAGHETTI WITH TURKEY MEATBALLS
Make creamy Pesto Spaghetti with Turkey Meatballs for your entrée tonight! You'll only need 35 minutes for this delectable spaghetti with turkey meatballs.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 8
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).
Nutrition Facts : Calories 560, Fat 24 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 90 mg, Sodium 900 mg, Carbohydrate 52 g, Fiber 7 g, Sugar 2 g, Protein 33 g
SPAGHETTI WITH TURKEY MEATBALLS
Provided by Joan Lang
Yield Serves 8
Number Of Ingredients 12
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.
SPAGHETTI SQUASH WITH TURKEY MEATBALLS
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
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 SAUCE WITH TURKEY MEATBALLS
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
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
SPAGHETTI WITH TURKEY-PESTO MEATBALLS - ATK
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
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
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