Spaghetti with Turkey Meatballs

1. 1
   prep

   Prepare the crushed tomatoes.

   Score the bottom of each tomato with a shallow X. Blanch in boiling water for 30 seconds, then transfer to an ice bath. Peel off the skins, remove the core, and crush the tomatoes by hand in a bowl. Set aside.

   TIPCrushing by hand gives the sauce a rustic, uneven texture that clings beautifully to the spaghetti.
2. 2
   mix

   Mix the turkey meatball mixture.

   In a large bowl, combine ground turkey, breadcrumbs, beaten egg, half the minced garlic, 2 tablespoons of grated parmesan, a pinch of salt, and a pinch of black pepper. Mix gently until just combined.

   TIPDon't overmix — it makes the meatballs tough. Stop as soon as everything comes together.
3. 3
   prep

   Form the meatballs.

   With damp hands, roll the mixture into 16 uniform golf-ball-sized meatballs.

4. 4
   boil

   Bring a large pot of salted water to a boil.

   Fill a large pot with water, add 1 tablespoon of salt, and bring to a rolling boil over high heat.

5. 5
   fry · ~6 min

   Brown the meatballs.

   Heat 1 tablespoon of olive oil in a large, wide skillet over medium-high heat. Add the meatballs in a single layer and brown on all sides, about 6 minutes total. Transfer to a plate.

   TIPWork in batches if needed — overcrowding the pan steams the meatballs instead of searing them.
6. 6
   saute · ~5 min

   Sauté the onion and remaining garlic.

   In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Sauté the diced onion until translucent and soft, about 4 minutes. Add the remaining minced garlic and cook until fragrant, about 30 seconds.

   TIPScrape up the browned bits from the meatballs — they add incredible depth to the sauce.
7. 7
   simmer · ~10 min

   Simmer the tomato sauce.

   Add the hand-crushed tomatoes, dried oregano, and red chili flakes to the skillet. Stir well, bring to a gentle simmer, and cook for 10 minutes, stirring occasionally, until slightly thickened.

8. 8
   simmer · ~15 min

   Simmer the meatballs in the sauce.

   Return the browned meatballs and any accumulated juices to the skillet. Spoon sauce over them, cover, and simmer gently for 12-15 minutes until the meatballs are cooked through.

   TIPTurkey meatballs are done when they feel firm to the touch and reach an internal temperature of 165°F.
9. 9
   boil

   Cook the spaghetti.

   While the meatballs simmer, drop the spaghetti into the boiling water and cook until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain the spaghetti.

   TIPThe starchy pasta water is liquid gold — use a splash to loosen the sauce if it thickens too much.
10. 10
    assemble · ~1 min

    Toss the spaghetti with the sauce.

    Add the drained spaghetti directly to the skillet with the meatballs and sauce. Toss well to coat every strand, adding a splash of reserved pasta water if needed for a silky consistency.

11. 11
    garnish

    Garnish and serve.

    Divide among plates, top with the remaining grated parmesan and torn fresh basil. Serve immediately.

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