Hands-On Time
30 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 4
Ditte Isager

How to Make It

Step 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.

Step 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).

Step 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.

Step 4

Cook the spaghetti according to the package directions. Serve with the meatballs and sauce. Sprinkle with Parmesan and oregano before serving.

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