Description
A comforting and healthy dish featuring tender turkey meatballs simmered in a flavorful tomato sauce, served over perfectly cooked spaghetti. This recipe combines lean ground turkey with Italian herbs, fresh vegetables, and a touch of sweetness for a balanced and satisfying meal.
Ingredients
Scale
For the Meatballs
- 1 pound ground turkey
- 1 small onion, finely chopped
- 2 cloves garlic, finely minced
- 1 large egg
- 4 tablespoons breadcrumbs
- 2 teaspoons Italian seasoning
- 1/4 teaspoon salt
- Black pepper, to taste
- 1/2 tablespoon olive oil
For the Tomato Sauce
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 stick celery, finely diced
- 1 small carrot, finely diced
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1/3 cup red wine (optional, substitute with broth or water if preferred)
- 1 (14-oz) can fire roasted tomatoes
- 1 (14-oz) can tomato sauce
- 1 teaspoon maple syrup (or honey, or sugar)
- Salt and black pepper, to taste
Pasta
- 1 pound spaghetti
Instructions
- Prepare the Meatball Mixture: In a large bowl, combine the ground turkey, finely chopped small onion, minced garlic, egg, breadcrumbs, Italian seasoning, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated to form the meatball mixture.
- Form and Cook Meatballs: Shape the mixture into evenly sized meatballs. Heat 1/2 tablespoon of olive oil in a large skillet or pan over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides and cooked through, about 8-10 minutes. Remove the meatballs from the pan and set aside.
- Prepare the Tomato Sauce: In the same skillet, add the chopped large onion, minced garlic, celery, and carrot. Sauté over medium heat until vegetables are softened, about 5-7 minutes. Stir in the tomato paste and Italian seasoning and cook for another minute to release the flavors.
- Deglaze and Simmer: Pour in the red wine (or broth/water), scraping the bottom of the pan to deglaze and incorporate any browned bits. Add the fire roasted tomatoes, tomato sauce, and maple syrup. Stir well and season with salt and black pepper to taste.
- Simmer with Meatballs: Return the browned meatballs to the skillet with the sauce. Reduce heat to low and let the sauce simmer gently for 15-20 minutes, allowing the meatballs to absorb the sauce flavors and the sauce to thicken slightly.
- Cook the Spaghetti: Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta well.
- Serve: Plate the cooked spaghetti and ladle the turkey meatballs and tomato sauce on top. Garnish with freshly grated Parmesan cheese or chopped fresh basil if desired. Serve warm and enjoy a hearty, healthy meal.
Notes
- Use ground turkey breast for a leaner option.
- If red wine is unavailable or preferred to omit, substitute with chicken broth or water.
- Breadcrumbs can be replaced with gluten-free breadcrumbs to make the dish gluten-free.
- For extra flavor, add fresh herbs such as parsley or basil to the meatball mixture or sauce.
- Make sure to not overcrowd the pan when browning meatballs to ensure even cooking.
