Spaghetti & (Turkey) Meatballs

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

  • Servings: 4
  • Difficulty: easy
  • Print


  • 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)


  1. Place the breadcrumbs in a small bowl, pour in the milk, and stir to combine. Set aside.
  2. 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.
  3. Add the meat to the egg mixture. Use your hands to thoroughly mix the egg mixture into the ground meat.
  4. 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.
  5. 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.
  6. 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.
  7. Toss spaghetti and meatballs in sauce and enjoy! 
Adapted from: Photo cred:


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