Spaghetti and Turkey Meatballs
Dry Goodscrushed tomatoes
Easy to throw together on a busy night, this recipe is also great when doubled and pulled out to heat and serve on another night. Flavorful turkey meatballs, tossed with a simple marinara sauce, and stirred around spaghetti pasta. Swap the turkey for ground beef, if you prefer. You can swap the homemade marinara sauce (instructions in recipe) and use jarred pre-made marinara instead.
- Combine the marinara sauce ingredients in a large saucepan over medium heat, stirring to combine.
- Heat sauce until a rolling simmer, then lower heat to a low simmer.
- While the sauce is cooking, combine all the meatball ingredients in a large bowl and mix with a wooden spoon or wet hands until thoroughly combined. Alternatively, you can blend using a food processor.
- Using a spoon or a small dough scooper, scoop the meatballs into balls about 2-3” around. Drop the meatballs into the sauce, cooking them for 10-12 minutes or until they are cooked through completely and register 160*F with a meat thermometer. You may have to work in batches.
- Cook the spaghetti noodles to al dente. While the spaghetti is cooking, combine the parmesan and basil in a small bowl.
- Serve the meatballs and sauce with the noodles and top with cheese.
Prep it for later:
1. Combine the marinara sauce ingredients in a gallon-size sealable bag or container and label to store.
2. Mix together the meatballs and scoop onto a sheet pan or plate. Transfer the plate to the freezer for 2-3 hours, until the meatballs are frozen enough to be easily lifted from the pan or plate.
3. Transfer to a different reusable bag or container, label, and store. Combine the parmesan cheese and minced basil until thoroughly mixed, and transfer to a sealable bag or container.
4. Store the meatballs and sauce bag together with the bag of parmesan cheese in the fridge for 5-7 days or the freezer for up to 3 months.
1 bag or container with marinara sauce ingredients
1 bag or container with frozen, shaped meatballs
1 bag or container with grated parmesan and minced fresh basil
8 ounces of dried spaghetti noodles
Prepare from prepped: If frozen, thaw in the fridge overnight.
1. Heat the sauce until simmering.
2. Add the meatballs and continue to simmer until the meatballs are cooked all the way through, there is no more pink in the center, and the meat thermometer registers 160*F- about 15-18 minutes.
3. While the meatballs and sauce are cooking, bring a pot of salted water to boil and add the dried noodles.
4. Cook until al dente.
5. Serve the cooked pasta with the sauce and meatballs on top, with grated parmesan on top.