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
- 1/2 cup dry breadcrumbs
- 1/2 cup milk, any kind
- 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
- 1 box spaghetti, cooked to serve
- Preheat oven to 400 degrees.
- 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 black pepper, and whisk to combine. Add the meat to the egg mixture. Add the onions, garlic, and soaked breadcrumbs and mix thoroughly until just combined (don’t over mix).
- Roll meatballs in 1/2 inch balls, about 2 tablespoons each. Continue shaping until all the meat is used.
- Place on baking sheet and bake 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!