Spaghetti With Turkey Meatballs (Reader Recipe From Nancy London)

Spaghetti With Turkey Meatballs
Ditte Isager
Serves 4
preparation
30
minutes
cooking
70
minutes

Ingredients

4
tablespoons
olive oil
1
large onion, chopped
4
cloves
garlic, finely chopped
1
28-ounce can tomato puree
1
6-ounce can tomato paste
1
tablespoon
sugar
1/2
cup
grated Parmesan, plus more for serving (2 ounces)
2
tablespoons
chopped fresh oregano, divided, plus more for serving
kosher salt and black pepper
1
large egg
1 1/4
pounds
ground turkey, preferably dark meat
16
saltine crackers, finely crushed (about 3⁄4 cup)
12
ounces
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.
Nancy London
May 2010

Nutritional Information

  • Per Serving
  • Calories 956
  • 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
What does this mean? See Nutrition 101.