Rating: 2.5 stars
41 Ratings
  • 5 star values: 3
  • 4 star values: 8
  • 3 star values: 11
  • 2 star values: 10
  • 1 star values: 9


Credit: Anna Williams

Recipe Summary test

25 mins
45 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • Heat oven to 400° F. Finely chop the onion. Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes.

  • While the onion cooks, chop the garlic and parsley. Add the garlic, parsley, and fennel seeds to the skillet and cook, stirring, for 1 minute. Remove from heat, transfer to a large bowl, and let cool for 5 minutes.

  • Line a rimmed baking sheet with foil or parchment paper.

  • Add the turkey, bread crumbs, egg, ½ teaspoon salt, and ¼ teaspoon pepper to the cooled onion mixture and gently mix to combine.

  • Wet your hands (this will keep the meat from sticking to them) and form the turkey mixture into balls about the size of a heaping tablespoon (make sure they are roughly the same size as the store-bought ones). You should get about 20 meatballs.

  • Place the meatballs on the baking sheet along with a few store-bought ones, spacing them 1 inch apart. Roast until they are cooked through, 18 to 22 minutes. You may have to keep an eye on the store-bought ones to make sure that they don’t overcook.

  • While the meatballs are cooking, bring a large pot of water to a boil for the spaghetti and warm the marinara sauce in a small saucepan over medium-low heat.

  • Cook the spaghetti.

  • Drain the spaghetti and place it in a large bowl or platter. Place the meatballs on a large platter or in a shallow bowl. Place the tomato sauce in a small serving bowl and do the same with the Parmesan.

  • Set all the separate platters and bowls on the dinner table. Sit down and have everyone, including the kids, serve themselves.

Nutrition Facts

840 calories; fat 31g; saturated fat 7g; cholesterol 199mg; sodium 1345mg; protein 52g; carbohydrates 86g; sugars 7g; fiber 7g; iron 6mg; calcium 97mg.