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6-Ingredient Spaghetti and Meatballs

Servings 4

Ingredients
  

For the Turkey Balls

  • 1 pound 1 pound ground turkey*
  • cup bread crumbs or quinoa flakes for GF
  • ½ cup store-bought pesto or homemade
  • 1 tsp kosher salt
  • Plenty of freshly ground pepper
  • 4 tbsp extra virgin olive oil

For the Sauce

  • 2 large cloves garlic minced
  • 1 28-ounce can of San Marzano tomatoes pureed
  • 1 tsp kosher salt
  • Plenty of freshly ground pepper
  • 12 ounces spaghetti noodles** Use GF if you like
  • 6 basil leaves, shredded optional
  • Grated parmesan Reggiano optional
  • Red chili flakes optional

Instructions
 

  • In a large mixing bowl, mix together the breadcrumbs, pesto, salt and pepper.  
  • Add the turkey and mix well.  
  • Prepare a parchment lined tray.  
  • Roll the mixture into 1-inch balls.  You should have about 25-30 balls.
  • Heat a large skillet over medium heat.  Add olive oil.  Brown the meatballs all over for about 8-10 minutes, transfer to a clean surface (I use a plate).
  • Add the garlic to the same pan, cook for 30 seconds, add the pureed tomatoes add the salt and pepper and let bubble over medium high heat for 5-8  minutes.  
  • Add the turkey balls back into the pan, cover, turn heat to low and cook for another 5-10 minutes.
  • In the meantime, bring a large pot of water to boil, add 1 Tbs. salt, and boil the noodles according to package direction, keeping them al-dente.  
  • Reserve 1-cup of pasta water and then drain the noodles, put the pasta back into the pasta pot and add the sauce to the pasta.  Add the pasta water a small amount at a time if needed to finish cooking the pasta or to thin the sauce (you may not need it).

Notes

*Don’t use white meat turkey, use the regular ground turkey.
**12oz or 340gm is ¾rs of a bag of pasta.  I don’t use the whole bag because the ratio of meatballs to pasta is perfect and 12 oz serves 4 perfectly!