This Spaghetti and Meatballs recipe goes from a childhood favorite to a grown up comfort meal that’s sure to please everyone in the house.
We all want to eat a little better and still be able to eat our favorite foods. Switching from ground beef and pork to ground turkey certainly checks that box. This Spaghetti and Meatballs recipe lean and flavorful and there’s no need to drain of any grease.
The tomato sauce is a snap to put together so you can get dinner on the table any night of the week quick and easy.
Since there are no bread crumbs in this recipe, the meatballs are moist and light and gluten free, so you can add a gluten free pasta to please any dietary issues.
The secret to these light and airy balls is the poaching before adding to the sauce. Poaching the meatballs in a flavored broth takes the flavor to another level by adding moisture, adding more flavor, and keeping their cute round shape.
I had always browned my meatballs in a skillet and I even tried baking them in the oven. Both options were ok but took up too much time and splattered my stove and crusted up another pan in he oven.
I love this poaching idea and I hope you will try it and let me know how it turned out for you. You can still brown them after poaching (which I tried also), to add some color and yet another layer of flavor if you have a little more time.
These are perfect for freezing in single or multi servings and for meal prepping. The recipe serves 4 hungry people so you can cut it in half for date night with some leftovers.
Fun fact: Did you know that Spaghetti and Meatballs isn’t even an authentic Italian dish? Well not served together anyway. It happens to be one of those things we Americans put together. It still good though.
Other recipes you may like:
Fresh Ricotta and Spinach Stuffed Shells
The Best Garlicky Buttered Garlic Bread
Healthy Maple Glazed Turkey Meatloaf
Healthy Turkey Spaghetti and Meatballs
- September 20, 2018
- 4 Servings
- 1 hr
- Print this
- Makes 14 nice size meatballs
- 2 lbs Ground Turkey
- 2 eggs
- 1/2 cup milk ( or unsweetened nut milk)
- 1/2 cup small diced onion
- 1 large clove of finely chopped garlic
- 1 tbsp chopped fresh rosemary or 1 tsp dry
- 1 tbsp fresh sage or 1 tsp dry
- 1 tbsp fresh marjoram
- 1 tsp garlic powder
- 2 tbsp tomato paste
- 1 tbsp black pepper
- 2 tsp salt
- 4 tbsp olive oil ( set aside 2 tbsp if browning)
- 2 quarts of water
- Poaching Liquid
- 1 tomato chicken or chicken boullion cube
- Tomato Sauce
- 1 12oz can tomato sauce
- 1 12oz can whole peeled tomatoes
- Pasta of your choice: follow the directions for your choice of pasta
- Step 1
- For the sauce
- Step 2
- In a large pot brown the onion and garlic with the olive oil. Add the tomato sauce and whole tomatoes. Add salt and pepper to taste.
- Step 3
- Let the sauce simmer while preparing the meatballs.
- Step 4
- For the Meatballs
- Step 5
- Combine the ground turkey, milk, eggs, and spices in a large bowl and mix well.
- Step 6
- Roll a golf ball size portion of the meat in your hands and place on a sheet pan or plate.
- Step 7
- Bring the 2 quarts of water and boullion to a boil and slowly place in the meatballs in 2 batches. It will take approximately 5-8 minutes to cook on a medium boil not a rolling boil.
- Step 8
- Place the cooked meatballs on a clean baking sheet or plate.
- Step 9
- If you want to brown the meatballs you can do this now.
- Step 10
- Add the meatballs to the sauce and simmer for 30 minutes to an hour for more developed flavor.
- Step 11
- In the meantime prepare your pasta and drain.
- Step 12
- Serve meatballs over pasta and some really good aged grated Parmseano Ramano cheese.
- Step 13