Best 8 Turkey Meatballs With Quick And Spicy Tomato Sauce And Whole Wheat Spaghetti Recipes

TURKEY MEATBALLS W/ SPICY TOMATO SAUCE AND WHOLE-WHEAT SPAGHETTI

Steps:

• Fill a large stockpot with water and bring to a boil for pasta.
• Make Sauce:
• In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.
• Meatballs:
• Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
• Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.
• Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.

SPICY TURKEY MEATBALLS AND SPAGHETTI

Steps:

• Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.
• Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.

THE BEST TURKEY MEATBALLS

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
• Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
• Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.

TURKEY MEATBALLS WITH WHOLE WHEAT SPAGHETTI AND TOMATO SAUCE

Steps:

• 1. Bring a large pot of salted water up to boil for the pasta. Heat the oil in a skillet with lid, over medium-high heat. Add the onion, celery, and red pepper and cook, stirring often, until soft, 3 to 4 minutes. Add the garlic and cook 1 minute longer. Transfer half of the vegetables to a large bowl.
• 2. Add the tomatoes to the skillet and bring to a boil over high heat. Reduce the heat to medium-low and cook, stirring often, until thick and pulpy, 5 to 7 minutes. Season with salt and pepper. Transfer to a food processor and process until smooth (or use an immersion blender to puree). Return sauce to the pan. You should have about a quart of sauce.
• 3. Meanwhile, add the turkey, spinach, oatmeal, and parmesan to vegetables. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 dashes Worcestershire. Mix well and form into 12 large meatballs. (The meatballs can be made several hours in advance and kept covered in the refrigerator). Add the meatballs the sauce, cover and cook, turning once or twice, until meatballs are firm to the touch, about 10 minutes.
• 4. Cook pasta until al dente, about 12 minutes. Drain well and mix the pasta with about a third of the sauce. Divide evenly among 4 serving bowls and top with meatballs and additional sauce. Serve with grated Parmesan on top.

TURKEY, KALE AND OAT MEATBALLS WITH QUICK TOMATO SAUCE

Steps:

• Pulse the oats in a food processor until coarsely ground. Add the kale, 1 teaspoon of the minced garlic and 1/4 cup of the chopped onion, and pulse until finely chopped and the texture is crumbly. Add the egg, 2 tablespoons of the Parmesan, milk, 3/4 teaspoon salt and 1/4 teaspoon pepper, and pulse until just combined. Transfer the mixture to a large mixing bowl, add the turkey and mix with your hands until well combined. Cover with plastic wrap, and refrigerate for 30 minutes.
• Meanwhile, bring a large pot of water to a boil.
• Heat the oil in a large, straight-sided skillet or Dutch oven over medium-high heat. Add the remaining onions and 1/4 teaspoon salt, and cook, stirring occasionally, until softened and lightly browned in spots, 6 to 8 minutes. Add the remaining garlic, and cook until softened, stirring constantly, about 30 seconds. Add the tomatoes, 1 1/2 cups water, 2 tablespoons of the remaining Parmesan, oregano, 1 teaspoon salt and the red pepper flakes. Stir to combine, and bring to a simmer. Cover, reduce the heat and simmer for 10 minutes.
• Meanwhile, remove the turkey and kale mixture from the refrigerator. Shape level tablespoonfuls into round meatballs (about 36), and place on a rimmed baking sheet.
• Remove the lid from the sauce. Use a metal spatula or 2 spoons to add the meatballs, one at a time, to the simmering sauce in a single layer. Cook, covered, until the meatballs are cooked through, about 15 minutes. Turn off the heat, and let the mixture sit, covered, for 5 minutes. Discard the oregano.
• Meanwhile, cook the pasta in the boiling water according to package directions. Drain well.
• To serve, divide the pasta among 6 plates or bowls. Top each serving with 7 meatballs and 1/2 cup tomato sauce. Sprinkle with the remaining Parmesan.

TURKEY MEATBALLS AND SAUCE

Steps:

• In a large bowl, combine the egg substitute, bread crumbs, onion, pepper and seasoning blend. Crumble turkey over mixture and mix well. Shape into 1-in. balls; place on a rack coated with cooking spray in a shallow baking pan. Bake at 400° for 15 minutes or until no longer pink., Meanwhile, in a 4- or 5-qt. slow cooker, combine the tomato sauce, tomatoes, zucchini, green pepper, onion, tomato paste, bay leaves, garlic and seasonings. Stir in meatballs. Cover and cook on low for 6 hours. Cook spaghetti according to package directions; serve with meatballs and sauce.

TURKEY MEATBALLS IN TOMATO SAUCE

Steps:

• In a large bowl, stir together the bread crumbs, parsley, eggs, milk, 1/2 cup of the cheese, and the salt and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls.
• In a large skillet, heat the oil over a medium-high flame. Working in batches, add the meatballs and cook without moving or turning the meatballs until brown on the bottom, about 3 minutes. Turn the meatballs over and brown the other side, about 3 minutes longer. Continue to cook until all the sides are golden brown. Add the marinara sauce and bring to a boil. Reduce the heat and simmer until the flavors blend, about 5 minutes. (The meatballs can be made up to this point 1 day ahead. Cool, then cover and refrigerate. Rewarm before continuing.)
• Using a slotted spoon, transfer the meatballs to a serving bowl. Sprinkle with the remaining 1/4 cup of cheese. Place the cooked pasta in the skillet with the remaining sauce and toss to coat. Transfer the pasta to a separate large serving bowl, and serve with the meatballs.

TURKEY MEATBALLS IN TOMATO SAUCE

Steps:

• In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
• Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
• When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
• Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.