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Spaghetti with Turkey Meatballs in Spicy Tomato Sauce

A hearty whole-wheat spaghetti topped with broiled turkey meatballs simmered in a smoky, spicy tomato sauce.
Prep Time35 minutes
Cook Time45 minutes
Total Time1 hour 20 minutes
Servings: 6 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 4 cloves garlic minced (for sauce)
  • 1 can (28 ounces) crushed fire-roasted tomatoes with liquid
  • 3 tablespoons tomato paste
  • 2 teaspoons fresh oregano chopped
  • 1 teaspoon canned chipotle in adobo finely minced, or more/less to taste
  • 1 sprig fresh rosemary
  • salt to taste
  • 1/4 cup fresh basil torn
  • 1 pound ground turkey
  • 1 slice fresh whole-wheat bread pulsed into crumbs
  • 1/4 cup Parmesan cheese grated, plus more for serving
  • 1/2 cup carrot finely grated
  • 1/2 cup onion finely chopped (for meatballs)
  • 2 cloves garlic minced (for meatballs)
  • 2 tablespoons fresh Italian parsley minced, plus more for garnish
  • 2 teaspoons fresh thyme minced
  • 1 large egg lightly beaten
  • 1/2 teaspoon salt
  • freshly ground black pepper to taste
  • 16 ounces whole-wheat spaghetti one box

Instructions

  • Heat 1 tablespoon olive oil in a large saucepan over medium heat. Add 1 chopped medium onion and sauté until translucent, about 3 minutes, then add 4 minced garlic cloves and cook 1 more minute.
  • Add the 28-ounce can crushed fire-roasted tomatoes (with liquid), 3 tablespoons tomato paste, 2 teaspoons chopped fresh oregano, 1 teaspoon minced chipotle in adobo, 1 sprig rosemary, and a pinch of salt. Bring to a low boil, then reduce heat and simmer about 15 minutes until the sauce has reduced slightly.
  • Taste the sauce and adjust seasoning with salt and freshly ground black pepper as needed. Keep sauce at a low simmer while you prepare the meatballs.
  • Preheat the broiler and lightly spray or oil a baking sheet.
  • In a large bowl combine 1 pound ground turkey, 1 slice whole-wheat bread pulsed into crumbs, 1/4 cup grated Parmesan, 1/2 cup grated carrot, 1/2 cup finely chopped onion, 2 minced garlic cloves, 2 tablespoons minced parsley, 2 teaspoons minced thyme, 1 lightly beaten large egg, 1/2 teaspoon salt, and freshly ground black pepper. Mix until just combined.
  • Form the mixture into about 2½-inch meatballs and arrange them on the prepared baking sheet. Broil for about 10 minutes, until browned and almost cooked through.
  • Remove the rosemary sprig from the simmering sauce and stir in 1/4 cup torn fresh basil leaves.
  • Add the broiled meatballs to the sauce, cover, and simmer an additional 10 minutes until the sauce thickens slightly and the meatballs finish cooking.
  • Meanwhile, bring a large pot of salted water to a boil and cook the 16 ounces whole-wheat spaghetti according to package directions. Drain and return to the pot.
  • Add the sauce and meatballs to the drained pasta, toss gently, and heat through over medium heat. Divide among 6 bowls and garnish with additional parsley and about 1 tablespoon grated Parmesan per serving, if desired.

Equipment

  • Large Saucepan
  • Baking Sheet
  • Large Bowl
  • Large Pot
  • Colander
  • Measuring Cups and Spoons
  • Spatula or spoon

Notes

  • I like to use the Barilla brand pasta.
  • Prepare the meatballs and refrigerate on a baking sheet until ready to broil.
  • The sauce can be made ahead of time.
  • The chipotle adds significant heat; add it gradually to taste.