Spaghetti with Turkey Meatballs in Spicy Tomato Sauce
This Spaghetti with Turkey Meatballs in Spicy Tomato Sauce is bursting with bold flavors and a healthy twist on a classic favorite. Perfectly balanced heat and herbs make it irresistible!
Equipment
- Large skillet or saucepan
- Pot for boiling spaghetti
- Mixing Bowl
- Wooden Spoon or Spatula
- Meat Thermometer
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 4 medium cloves garlic minced
- 28 ounce can crushed fire-roasted tomatoes liquid included
- 3 tablespoons tomato paste
- 2 teaspoons chopped fresh oregano
- 1 teaspoon finely minced canned chipotle in adobo sauce or more/less to taste
- 1 sprig fresh rosemary
- salt to taste
- 1 cup torn fresh basil leaves
- 1 pound ground turkey
- 1 slice fresh whole-wheat bread pulsed into crumbs
- 0.5 cup grated Parmesan plus more for serving
- 0.5 cup finely grated carrot
- 0.5 cup finely chopped onion
- 2 large cloves garlic minced
- 2 tablespoons minced fresh Italian parsley plus more for garnish
- 2 teaspoons minced fresh thyme
- 1 large egg lightly beaten
- 0.5 teaspoon salt
- Freshly ground black pepper to taste
- 16 ounces whole-wheat spaghetti one box
Instructions
Prepare the Sauce
- In a large skillet, heat the olive oil over medium heat. Once hot, add the chopped onion and sauté for about 5 minutes, or until it becomes translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Build the Flavor
- Stir in the crushed fire-roasted tomatoes and their liquid, along with the tomato paste, chopped fresh oregano, and the minced chipotle in adobo sauce. Add the fresh rosemary and a pinch of salt. Bring the mixture to a simmer and let it cook for about 15-20 minutes, allowing the flavors to meld beautifully.
Make the Meatballs
- While the sauce is simmering, prepare the turkey meatballs. In a mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, finely grated carrot, finely chopped onion, minced garlic, minced parsley, minced thyme, beaten egg, salt, and black pepper. Mix until well combined, being careful not to overmix.
- Using your hands, form the meat mixture into meatballs, about 1-1.5 inches in diameter. This should yield around 20 meatballs, depending on your size preference.
- Once the sauce has simmered, gently add the meatballs to the skillet. Cover and let them cook in the sauce for about 20 minutes, turning occasionally, until they are cooked through and reach an internal temperature of 165°F.
Cook the Spaghetti
- While the meatballs are cooking, bring a large pot of salted water to a boil. Add the whole-wheat spaghetti and cook according to package instructions until al dente. Drain and set aside.
Combine and Garnish
- Once the meatballs are ready, remove the rosemary sprig from the sauce and stir in the torn fresh basil. Toss the cooked spaghetti with the sauce, ensuring the noodles are well-coated. Serve the spaghetti topped with meatballs and sprinkle with additional Parmesan and parsley for garnish.
Notes
- Use a meat thermometer to ensure meatballs are cooked perfectly without drying out.
- Adjust the amount of chipotle to customize the spiciness to your liking.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Reserve some pasta water to loosen the sauce if needed when mixing with spaghetti.
- Try substituting ground turkey with chicken or lean beef for variation.