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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 take 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

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

250 g

Minced Turkey

170 g

Spaghetti

(ContainsWheat/Blé)

7 g

Parsley

1 box

Crushed Tomatoes

1 unit

Chicken Broth Concentrate

2 tbsp

Tomato Paste

2 tbsp

Italian Seasoning

(ContainsSulphites/Sulfite)

6 g

Garlic

¼ cup

Parmesan Cheese

(ContainsMilk/Lait)

50 g

Shallot

¼ cup

Italian Breadcrumbs

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

Not included in your delivery

2 tbsp

Oil*

¼ tsp

Salt and Pepper*

2.25 tsp

Salt*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories830 kcal
Fat27 g
Saturated Fat6 g
Carbohydrate99 g
Sugar14 g
Dietary Fiber5 g
Protein46 g
Cholesterol120 mg
Sodium1640 mg
Instructionsarrow up iconarrow up icon
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1

Before starting, wash and dry all produce. When cooking pasta, starch is released into the water; that starchy pasta water helps to thicken this sauce, without adding extra ingredients. Wash and dry all produce.* In a large pot, add 12 cups water and 2 tsp salt. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. Finely chop parsley. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic.

2

Break spaghetti in half, then add to boiling water. Cook, stirring occasionally, until tender, 9-10 min. When spaghetti is done, reserve 2/3 cup pasta water (dbl for 4 ppl), then drain.

3

Meanwhile, in a large bowl, combine turkey, half the Italian seasoning, half the parsley, half the Parmesan, half the garlic, 2 tbsp Italian breadcrumbs (dbl for 4 ppl) and 1/4 tsp salt (dbl for 4 ppl). Season with pepper. Roll mixture into fourteen 1-inch wide meatballs (28 meatballs for 4 ppl).

4

Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. Cook, turning meatballs often, until golden-brown on all sides, 2-3 min. Transfer meatballs to a plate and set aside. Add shallots and remaining garlic to pan. Cook, stirring often, until shallots soften, 2 min.

5

To the pan, add tomato paste, broth concentrate, crushed tomatoes, remaining Italian seasoning and reserved pasta water. Stir together and season with salt and pepper. Return meatballs to pan. Cook, stirring often, until slightly thickened and meatballs are cooked through, 3-4 min.

6

To the sauce, add spaghetti and remaining parsley. Toss to coat. Divide turkey meatball pasta between bowls. Sprinkle over remaining Parmesan.