Spaghetti & meatballs, a true classic. Who doesn’t love this dish? It’s actually my all-time favorite meal. If someone gave me a choice of any food in the world, this would be it!
I’ve tried making the meatballs with just beef, a mix of beef, veal and pork, and just turkey. They’re all great! My tip: no matter which type of meat you choose, if you’re making the sauce from scratch, throw the meatballs in towards the end. It helps enhance all the flavors.
Spaghetti & (Turkey) Meatballs
- 1 box spaghetti, cooked
- 1/2 cup dry breadcrumbs
- 1/2 cup milk
- 1 large egg
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, finely chopped
- 2 teaspoons kosher salt
- Freshly ground black pepper
- 1 pound ground turkey meat
- 1/2 cup onion, finely chopped
- 1 clove garlic, minced
- 1 jar of tomato sauce OR 3 cups homemade tomato sauce (see my homemade Tomato Sauce recipe)
- Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine. Set aside.
- Whisk the egg in a large bowl until broken up. Add the Parmesan, parsley, salt, and a generous quantity of black pepper, and whisk to combine.
- Add the meat to the egg mixture. Use your hands to thoroughly mix the egg mixture into the ground meat.
- Add the onions, garlic, and soaked breadcrumbs. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
- Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs (about 2 tablespoons each). Continue shaping until all the meat is used.
- Arrange the meatballs spaced slightly apart on a baking sheet. Bake at 400 degrees for 25 to 30 minutes. The meatballs are done when cooked through and the outsides are browned.
- Toss spaghetti and meatballs in sauce and enjoy!