Spaghetti with Turkey Meatballs

We updated everyone's favorite pasta recipe by using ground turkey instead of ground beef.



by 2  people


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Servings: 6
Yield: 6 (main-dish) servings
Prep Time: 30 mins
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Ingredients
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    1   
    beaten egg
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    2   tablespoons 
    milk
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    1/4  cup 
    fine dry bread crumbs
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    Italian seasoning, crushed
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    1/2  teaspoon 
    pepper
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    1   pound 
    ground raw turkey
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    1   
    large onion, chopped (1 cup)
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    medium green sweet pepper, coarsely chopped (1/2 cup)
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    1   
    medium carrot, coarsely chopped (1/2 cup)
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    1   
    stalk celery, sliced (1/2 cup)
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    1   tablespoon 
    cooking oil
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    4   
    large ripe tomatoes, peeled and chopped (4 cups), or two 16-ounce cans tomatoes, cut up
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    1  6  ounce can 
    tomato paste
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    2   teaspoons 
    dried Italian seasoning, crushed
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    1/2  teaspoon 
    salt
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    1/2  teaspoon 
    sugar
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    1/2  teaspoon 
    garlic powder
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    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.
Nutrition information
Per Serving: cal. (kcal) 442, Fat, total (g) 11, chol. (mg) 64, sat. fat (g) 2, carb. (g) 65, pro. (g) 22, sodium (mg) 686, Percent Daily Values are based on a 2,000 calorie diet
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Mad About Meatballs in Tomato-Wine Sauce
..., of course) is planning the menu. With my son's birthday coming up, I've been eyeing these meatballs... texture was ideal. Tip: Mix the meatball mixture as little as possible--just enough to roughly evenly... that make the meatballs special in their own rite, but the tomato-wine sauce, although only a handful... read more...
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