Turkey Meatballs Marinara Spaghetti (Print Version)
Juicy turkey meatballs in rich marinara sauce served atop spaghetti for a comforting Italian-American meal.
# What You'll Need:
→ Turkey Meatballs
01 - 1.1 lb ground turkey
02 - 1 large egg
03 - 1/2 cup breadcrumbs
04 - 2 tbsp milk or water
05 - 2 tbsp fresh parsley, finely chopped
06 - 2 garlic cloves, minced
07 - 1/2 small onion, finely grated
08 - 1/4 cup grated Parmesan cheese (optional)
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper
12 - 2 tbsp olive oil (for frying)
→ Marinara Sauce
13 - 1 tbsp olive oil
14 - 2 garlic cloves, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tsp dried basil
17 - 1/2 tsp dried oregano
18 - 1/2 tsp sugar
19 - 1/2 tsp salt (or to taste)
20 - 1/4 tsp black pepper
21 - Pinch of red pepper flakes (optional)
→ Pasta
22 - 12 oz dried spaghetti
23 - Salt, for pasta water
→ To Serve
24 - Fresh basil leaves, torn
25 - Extra grated Parmesan cheese (optional)
# Directions:
01 - In a large bowl, combine ground turkey, egg, breadcrumbs, milk, parsley, garlic, onion, Parmesan (if using), oregano, salt, and pepper. Mix gently until just combined, avoiding overmixing.
02 - Shape the mixture into 16 to 18 meatballs, approximately 1.5 inches in diameter each.
03 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides for about 5 to 6 minutes total. Remove and set aside.
04 - In the same skillet, add 1 tablespoon olive oil and sauté garlic for 30 seconds until fragrant.
05 - Add crushed tomatoes, basil, oregano, sugar, salt, black pepper, and red pepper flakes if using. Stir well and bring to a simmer.
06 - Nestle the browned meatballs gently into the sauce. Cover and simmer over low heat for 20 minutes, turning meatballs occasionally until cooked through.
07 - Meanwhile, cook spaghetti in salted boiling water according to package instructions until al dente. Drain thoroughly.
08 - Serve spaghetti topped with turkey meatballs and marinara sauce. Garnish with torn basil leaves and extra grated Parmesan if desired.
# Expert Tips:
01 -
- Turkey keeps these meatballs tender and juicy without feeling heavy, perfect for eating regularly without guilt.
- The entire meal comes together in under an hour, making it honest comfort food for busy evenings.
- Marinara tastes homemade but comes together faster than you'd expect, with layers of garlic and herb that deepen as it simmers.
02 -
- Avoid overmixing the meatball mixture or they become tough and dense; your goal is just to combine, not to knead.
- Brown the meatballs properly before simmering them in sauce so they develop flavor and don't absorb too much liquid.
- Fresh garlic in the sauce makes a real difference compared to powder, and letting it toast briefly releases its essential oils.
03 -
- Wet your hands lightly when shaping meatballs so the mixture doesn't stick to your fingers and you can work faster.
- Grate your onion finely so it disappears into the mixture rather than creating texture, and squeeze out excess moisture before mixing.