Spaghetti with Turkey Meatballs
The Good LFE Cookbook
Makes 18 meatballs
Pasta
This Spaghetti with Turkey Meatballs recipe features tender, herb-infused turkey meatballs simmered in a rich tomato sauce. Low in sugar and lactose-free, it’s a cozy, satisfying meal perfect for pairing with spaghetti or vegetable noodles.
Ingredients
Meatballs:
- 1 ½ pounds ground dark meat turkey
- 2 eggs, whisked
- 1 bunch spinach, sauteed, water pressed out and finely chopped
- ⅓ cup panko bread crumbs
- 1 cup finely grated parmesan cheese
- 1 bunch sage minced
- ½ bunch parsley minced
- ½ bunch thyme minced
- 1 tablespoon garlic, minced
- 1 tablespoon dried basil
- 1 tablespoon fennel seeds, toasted and ground
- 1 tablespoon minced dried onion
- Pinch of cayenne pepper
- ½ teaspoon ground black pepper
- 1 teaspoon salt
Sauce:
- 3 cups summertime tomato sauce or 1 large can diced tomatoes
- Half cup dry red or white wine
- Olive oil
Directions
In a large mixing bowl, combine all ingredients except for tomatoes, wine and olive oil. Heat a small amount of oil in a large Dutch oven and cook a small spoonful of meat mixture. Taste and adjust seasoning as necessary. Repeat if necessary.
- When mixture is seasoned heat another couple tablespoons of olive oil in dutch oven over low heat. Roll into 1 ½” balls and place into hot pan. Using tongs gently turn meatballs so that they brown on all sides. When meatballs are evenly browned pour tomatoes over top along with ½ cup wine.
- Simmer over medium low heat for 45 minutes until sauce reduces and meatballs are fully cooked. Season to taste and serve with spaghetti or your favorite vegetable noodle substitute.