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Classic Turkey Meatballs

Classic Turkey Meatballs

with Spaghetti and Parmesan

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Our spaghetti and meatballs tastes just like Nonna's, but 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 flavourful.

Tags:Quick PrepFamily Friendly

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

Ground Turkey

170 g



7 g


370 mL

Crushed Tomatoes

1 unit

Chicken Broth Concentrate

2 tbsp

Tomato Sauce Base

1 tbsp

Italian Seasoning

6 g


½ cup

Parmesan Cheese, shredded


56 g

Onion, chopped

¼ cup

Italian Breadcrumbs

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

56 g

Baby Spinach

Not included in your delivery

2 tbsp

Unsalted Butter*


1 tbsp


0.13 tsp


0.38 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories900 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate92 g
Sugar11 g
Dietary Fiber9 g
Protein50 g
Cholesterol165 mg
Sodium1380 mg
Utensilsarrow down iconarrow down icon
Large Pot
Measuring Cups
Measuring Spoons
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. While water comes to a boil, finely chop parsley. Peel, then mince or grate garlic.


Add spaghetti to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat.


While spaghetti cooks, add turkey, breadcrumbs, half the Italian Seasoning, half the parsley, half the Parmesan, half the garlic, and 1/4 tsp salt (dbl for 4 ppl) to a large bowl. Season with pepper, then combine. Roll mixture into 8 equal-sized 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 meatballs in step 5.) Transfer meatballs to a plate and set aside. Add 2 tbsp butter (dbl for 4 ppl), then onions and remaining garlic to pan. Cook, stirring often, until onions soften, 2 min.


Add tomato sauce base, broth concentrate, crushed tomatoes, remaining Italian Seasoning and reserved pasta water. Season with salt and pepper, then stir to combine. Reduce heat to medium, then 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 remaining parsley and remaining Parmesan over top.