Spaghetti With Turkey Meatballs (Reader Recipe From Nancy London)

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Photo by Ditte Isager
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 956 calories
    • Fat 37 g
    • Sat Fat 9 g
    • Cholesterol 184 mg
    • Sodium 1,879 mg
    • Protein 53 g
    • Carbohydrate 107 g
    • Sugar 20 g
    • Fiber 11 g
    • Iron 11 mg
    • Calcium 345 mg
  • May 2010

Ingredients

  1. Check 4tablespoons olive oil
  2. Check 1 large onion, chopped
  3. Check 4cloves garlic, finely chopped
  4. Check 1 28-ounce can tomato puree
  5. Check 1 6-ounce can tomato paste
  6. Check 1tablespoon sugar
  7. Check 1/2cup grated Parmesan, plus more for serving (2 ounces)
  8. Check 2tablespoons chopped fresh oregano, divided, plus more for serving
  9. Check kosher salt and black pepper
  10. Check 1 large egg
  11. Check 1 1/4pounds ground turkey, preferably dark meat
  12. Check 16 saltine crackers, finely crushed (about 3⁄4 cup)
  13. Check 12ounces spaghetti (3⁄4 box)

Directions

  1. Heat 2 tablespoons of the oil in a Dutch oven or large saucepan over medium heat. Add the onion and half the garlic and cook, stirring occasionally, until the onion is tender, 8 to 10 minutes. Add the tomato puree and paste, sugar, half the Parmesan, 1 tablespoon of the oregano, ½ teaspoon salt, and 1½ cups water. Simmer, partially covered, stirring occasionally, for 30 minutes.
  2. Meanwhile, in a large bowl, lightly beat the egg. Add the turkey, crackers, the remaining Parmesan, garlic, and oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Shape the mixture into 12 meatballs (about 1½ inches each).
  3. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat and cook the meatballs, turning occasionally, until browned, 6 to 8 minutes. Add to the sauce and simmer, stirring occasionally, until the sauce thickens, 25 to 30 minutes.
  4. Cook the spaghetti according to the package directions. Serve with the meatballs and sauce. Sprinkle with Parmesan and oregano before serving.