Ingredients
For the Meatballs
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1 pound lean ground turkey
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1 small onion, finely diced
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2 teaspoons Italian seasoning
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1 teaspoon garlic powder
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¼ cup grated Parmesan cheese, plus more for serving
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½ cup plain breadcrumbs
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½ teaspoon kosher salt
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1 large egg, lightly whisked
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1 tablespoon olive oil, for frying
For the Sauce
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1 small onion, finely diced
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3 garlic cloves, minced
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2 medium carrots, peeled and diced
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1 (28-ounce) can diced tomatoes
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1 tablespoon olive oil
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2 teaspoons Italian seasoning
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1 teaspoon kosher salt
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1 pound spaghetti
Instructions
In a large bowl, combine the ground turkey, diced onion, Italian seasoning, garlic powder, Parmesan, breadcrumbs, kosher salt, and lightly whisked egg.
Mix with a spoon or clean hands until everything is evenly combined. Avoid overmixing to keep the meatballs tender.
2. Shape the Meatballs
Wet your hands slightly to prevent sticking.
Scoop a heaping tablespoon of the mixture at a time and roll into small meatballs. Place them on a plate or tray.
You should get approximately 20–22 meatballs.
3. Brown the Meatballs
Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat.
Working in batches, cook the meatballs for about 1 minute per side, approximately 4 minutes total, until browned all around.
Transfer them to a plate. They will not be fully cooked yet, as they will finish cooking in the tomato sauce.
4. Start the Tomato Sauce
In a large saucepan, heat 1 tablespoon olive oil over medium-high heat.
Add the diced onion and minced garlic. Sauté for about 2 minutes, until softened and fragrant.
Add the diced carrots and cook for another minute.
5. Simmer the Sauce
Add the diced tomatoes, Italian seasoning, and kosher salt.
Stir to combine and bring the sauce to a simmer.
Cook for about 10 minutes, stirring occasionally, until the sauce thickens slightly and the carrots become tender.
6. Finish Cooking the Meatballs
Gently nestle the browned turkey meatballs into the tomato sauce.
Simmer for another 5–6 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.
7. Cook the Spaghetti
While the meatballs finish cooking, bring a large pot of water to a boil.
Season the water with 2 tablespoons salt, if desired.
Add the spaghetti and cook according to the package directions until al dente, tender but still slightly firm.
Before draining, reserve a splash of pasta water in case the sauce needs loosening.
Drain the spaghetti.
8. Toss and Serve
Return the spaghetti to the pot.
Add the turkey meatballs and tomato sauce, then toss gently until the pasta is coated.
Divide into bowls and finish with extra grated Parmesan.
Serve immediately.
Notes
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Don’t overmix: Combine the meatball ingredients just until evenly distributed to help keep them tender.
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Use wet hands: Slightly damp hands make shaping the meatballs easier and reduce sticking.
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Brown in batches: Avoid overcrowding the pan so the meatballs develop a golden exterior.
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Finish in the sauce: Browning adds flavor, while simmering helps cook the meatballs through.
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Check the temperature: Ground turkey meatballs should reach 165°F internally.
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Reserve pasta water: A splash helps loosen the sauce and makes it cling to the spaghetti.
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Keep the vegetables small: Finely diced carrots and onions cook quickly and blend into the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: Italian
