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Italian Recipes
Classic Turkey Meatballs

Classic Turkey Meatballs

with Spaghetti and Parmesan

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Our spaghetti and meatballs taste just like Nonna's, but only takes a fraction of the time! The secret to these leaner meatballs is swapping ground beef for turkey and pairing with a homemade tomato sauce that keeps the dish flavorful.

Allergens:Wheat/BléSulphites/SulfiteMilk/LaitSesame/SésameSoy/Soja
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 g

Minced Turkey

tbsp

Spaghetti

(ContainsWheat/Blé)

Parsley

tbsp

Crushed Tomatoes

Chicken Broth Concentrate

Tomato Paste

Italian Seasoning

(ContainsSulphites/Sulfite)

Garlic

Parmesan Cheese

(ContainsMilk/Lait)

Shallot

Italian Breadcrumbs

(ContainsWheat/Blé, Sulphites/Sulfite, Milk/Lait, Sesame/Sésame, Soy/Soja)

Not included in your delivery

Oil*

Salt and Pepper*

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Energy (kJ)3807 kJ
Calories910 kcal
Fat36 g
Saturated Fat9 g
Carbohydrate108 g
Sugar16 g
Dietary Fiber4 g
Protein44 g
Cholesterol110 mg
Sodium1120 mg
Instructions
Instructionsarrow up iconarrow up icon
1 PREP
1 PREP
1

Preheat the oven to 425°F (to finish meatballs). Start prepping when the oven comes up to temperature! Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. (NOTE: Use the same size pot, water and salt amount for 4 ppl.) Cover and bring to a boil over high heat. Meanwhile, peel, then mince or grate garlic. Finely chop parsley. Peel, then finely chop shallot into 1/4-inch pieces.

2 TURKEY MEATBALLS
2 TURKEY MEATBALLS
2

In a large bowl, combine turkey, 2 tbsp breadcrumbs (dbl for 4 ppl), 1 tbsp Italian seasoning (dbl for 4 ppl), half the parsley, half the Parmesan, half the garlic and 1/4 tsp salt (dbl for 4 ppl). Season with pepper. Roll turkey mixture into 14 1-inch wide meatballs (28 meatballs for 4 ppl). Set aside. Break spaghetti in half, then add to boiling water. Cook, stirring occasionally, until tender, 9-10 min.

3 COOK MEATBALLS
3 COOK MEATBALLS
3

Meanwhile, heat a large non-stick pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. Sear, turning meatballs often, until golden-brown on all sides, 2-3 min. Remove pan from heat and transfer browned meatballs to a foil-lined baking sheet. Roast in the middle of the oven, until cooked through, 6-8 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**) (TIP: Cut a meatball open to make sure it's not pink inside!)

4 START SAUCE
4 START SAUCE
4

Meanwhile, heat the same pan over medium-high heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl) then shallots, 1 tbsp Italian seasoning (dbl for 4 ppl) and remaining garlic. Cook, stirring often, until shallots soften, 1-2 min. Meanwhile, when spaghetti is tender, reserve 2/3 cup pasta water (dbl for 4 ppl), then drain.

5 FINISH SAUCE
5 FINISH SAUCE
5

To the same pan, add tomato paste, crushed tomatoes and broth concentrate(s). Reduce the heat to medium-low. Season with salt and pepper. Cook, stirring occasionally, until sauce slightly thickens, 3-4 min. To the pan, add meatballs, pasta, reserved pasta water and remaining parsley. Toss to coat.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Divide turkey meatball pasta between bowls. Sprinkle over remaining Parmesan.