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.
Chicken Broth Concentrate
Italian Breadcrumbs(ContainsWheat/Blé, Sulphites/Sulfite, Milk/Lait, Sesame/Sésame, Soy/Soja)
Salt and Pepper*
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.
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.
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!)
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.
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.
Divide turkey meatball pasta between bowls. Sprinkle over remaining Parmesan.