Spaghetti with Turkey Meatballs
From: Better Homes and GardensWe updated everyone's favorite pasta recipe by using ground turkey instead of ground beef.
Servings: 6 main-dish servings
Prep: 30 mins
Total: 1 hr 10 mins
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Ingredients
1 beaten egg
2 tablespoons milk
1/4 cup fine dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon Italian seasoning, crushed
1/2 teaspoon pepper
1 pound ground raw turkey
1 large onion, chopped (1 cup)
1 medium green sweet pepper, coarsely chopped (1/2 cup)
1 medium carrot, coarsely chopped (1/2 cup)
1 stalk celery, sliced (1/2 cup)
1 tablespoon cooking oil
4 large ripe tomatoes, peeled and chopped (4 cups), or two 16-ounce cans tomatoes, cut up
1 6-ounce can tomato paste
2 teaspoons dried Italian seasoning, crushed
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon garlic powder
12 ounces packaged dried spaghetti or mostaccioli
Directions
1. In a medium mixing bowl combine egg, milk, bread crumbs, 1/2 teaspoon salt, 1/2 teaspoon Italian seasoning, and pepper. Add ground raw turkey; mix well. With moistened hands, shape turkey mixture into twenty-four 1-inch meatballs. Place the meatballs in a greased 13x9x2-inch baking pan. Bake in a 375 degree F oven for 20 minutes or until cooked through (165 degree F); drain fat.
2. For sauce, in a Dutch oven cook onion, green pepper, carrot, and celery in hot oil until tender. Stir in fresh or undrained canned tomatoes, tomato paste, 2 teaspoons Italian seasoning, sugar, salt, and garlic powder. Bring to boiling; add meatballs. Reduce heat; cover and simmer for 30 minutes. If necessary, uncover and simmer for 10 to 15 minutes more or until sauce is desired consistency, stirring occasionally.
3. Meanwhile, cook pasta according to package directions. Drain.
4. Arrange pasta on individual plates or a large platter. Spoon the meatballs and sauce over pasta. Makes 6 main-dish servings.
Make-Ahead Tip
Prepare and bake meatballs. Transfer to airtight container. Chill up to 24 hours. Or, seal, label, and freeze up to 1 month.
Prepare and bake meatballs. Transfer to airtight container. Chill up to 24 hours. Or, seal, label, and freeze up to 1 month.
Nutrition Facts
Calories 442, Total Fat 11 g, Saturated Fat 2 g, Cholesterol 64 mg, Sodium 686 mg, Carbohydrate 65 g, Protein 22 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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