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.


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

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 g

Minced Turkey

170 g



7 g


398 mL

Diced Tomatoes

1 unit

Chicken Broth Concentrate

2 tbsp

Tomato Sauce

1 tbsp

Italian Seasoning

6 g


¼ cup

Parmesan Cheese


50 g


¼ cup

Italian Breadcrumbs

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

56 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*


2 tbsp


1 tsp

Salt and Pepper*

2.25 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3849 kJ
Calories920 kcal
Fat42 g
Saturated Fat15 g
Carbohydrate93 g
Sugar10 g
Dietary Fiber3 g
Protein43 g
Cholesterol155 mg
Sodium1590 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Large Bowl
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (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.


Add spaghetti to boiling water. Cook, stirring occasionally, until tender, 9-10 min. When spaghetti is done, reserve 1 cup pasta water (dbl for 4 ppl), then drain and return to the same pot. Set aside.


While the pasta cooks, combine turkey, breadcrumbs, half the Italian seasoning, half the parsley, half the Parmesan, half the garlic, and 1/4 tsp salt (dbl for 4 ppl) in a large bowl. Season with pepper. Roll mixture into 8 meatballs (16 meatballs for 4 ppl).


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. (NOTE: You will finish cooking the meatballs in step 5.) Transfer meatballs to a plate and set aside. Add 2 tbsp butter (dbl for 4ppl) shallots and remaining garlic to pan. Cook, stirring often, until shallots soften, 2 min.


Add tomato sauce, broth concentrate, diced tomatoes, remaining Italian seasoning and reserved pasta water. Stir together and season with salt and pepper. Reduce heat to medium and return meatballs to pan. Cook, stirring often, until sauce is slightly thickened and meatballs are cooked through, 3-4 min.**


Add sauce, spinach and meatballs to the large pot with spaghetti. Toss to coat, until spinach wilts, 1 min. Divide turkey meatball pasta between bowls. Sprinkle with remaining parsley and remaining Parmesan.