Rating: 3.5 stars
53 Ratings
  • 5 star values: 19
  • 4 star values: 10
  • 3 star values: 16
  • 2 star values: 6
  • 1 star values: 2
Nancy London

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Credit: Ditte Isager

Recipe Summary

hands-on:
30 mins
total:
1 hr 10 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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).

  • 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.

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

Nutrition Facts

956 calories; fat 37g; saturated fat 9g; cholesterol 184mg; sodium 1879mg; protein 53g; carbohydrates 107g; sugars 20g; fiber 11g; iron 11mg; calcium 345mg.
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