Spaghetti with Turkey Meatballs
Juicy, tender turkey meatballs simmered in a rich, garlicky tomato sauce and served over a bed of al dente spaghetti. A lighter twist on the Italian-American classic that doesn't skimp on flavor, perfect for a cozy weeknight dinner.
For 8 servings
- 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. - 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. - prep
Form the meatballs.
With damp hands, roll the mixture into 16 uniform golf-ball-sized meatballs.
- 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.
- 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. - 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. - 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.
- 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. - 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. - 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.
- garnish
Garnish and serve.
Divide among plates, top with the remaining grated parmesan and torn fresh basil. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Dampen your hands when forming the meatballs to prevent the lean turkey mixture from sticking.
- 2Use a 93% lean ground turkey: anything leaner can make the meatballs dry and crumbly.
- 3Brown the meatballs in a single layer without crowding to get a proper golden crust.
- 4Let the sauce simmer uncovered for a few extra minutes if it looks watery after adding the meatballs.
- 5Reserve a full cup of pasta water even if you only use half—it’s essential for adjusting sauce consistency.
- 6Taste the sauce before adding salt: Parmesan and the pasta water both add salinity.
- 7Make the meatballs up to 24 hours ahead and refrigerate them for easier browning.
Adapt it for your goals.
Gluten-free
Swap the spaghetti for gluten-free pasta and use gluten-free breadcrumbs for the meatballs. This makes the dish accessible to those with celiac disease or gluten sensitivity.
dairy freeDairy-free
Omit the Parmesan or replace it with a dairy-free nutritional yeast substitute. The basil and garlicky tomato sauce still provide plenty of flavor.
spicy Arrabbiata twistSpicy Arrabbiata twist
Double the red chili flakes and add a finely chopped fresh red chili with the garlic for a fiery, Arrabbiata-style sauce that pairs brilliantly with the mild turkey.
herb crusted meatballsHerb-crusted meatballs
Mix 2 tablespoons of chopped fresh parsley and 1 teaspoon of dried basil into the turkey mixture for brighter, more aromatic meatballs.
Why this is on our healthy list.
Lean Protein Source
Ground turkey is a lean protein that supports muscle maintenance and repair, with less saturated fat than traditional beef meatballs.
Rich in Lycopene
Fresh tomatoes are an excellent source of lycopene, an antioxidant linked to heart health and reduced inflammation, especially when cooked in olive oil.
Low in Saturated Fat
Using 93% lean turkey and minimal olive oil keeps the saturated fat content lower than classic beef-and-pork meatball recipes.
Contains Bone-Supporting Calcium
Parmesan cheese adds a modest amount of calcium, which contributes to bone health.
Frequently asked questions
Turkey is leaner than beef, so it needs the breadcrumb-egg binder to hold together. Make sure you don't skip the egg and that you mix gently but thoroughly.
