Turkey Meatballs with Pasta

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These turkey meatballs in tomato sauce are guilt-free comfort food at any time of the year. It a hearty and wholesome meal for the whole family in less than 30 minutes. Serve it over spaghetti, penne or any pasta you like.

Is there anything more comforting than a bowl of pasta topped with some delicious turkey meatballs with tomato sauce? Meatballs are my children’s favorite meals.

I grew up with all kinds of meatballs and mom made plenty of Indian variety. Then over the years, I almost forgot all about meatballs until I had kids and realized it was time to have fun with meatballs again. It’s definitely a kid favorite dish and my kids are no different.

About this recipe

This is the skinny version of my recipe for spaghetti and meatballs but with turkey instead of beef.

The recipe is simple and easy to make. The two main ingredients are ground turkey and cans of tomatoes, the rest are all pantry staples.

The meatballs are delicious on their own. They are well seasoned and flavored with garlic, onion, and oregano. I’ve used breadcrumbs which helps keep them moist soaking up all the sauce like a sponge. The parmesan adds a nutty flavor too.

Unlike my marinara sauce made with fresh tomatoes, this tomato sauce is made with canned tomatoes which is why this dish gets ready in less than 30 minutes.

This meatballs in tomato sauce can be made ahead of time and kept in the fridge for up to 3 days. Boil fresh pasta just before you want to serve.

Ingredients and substitutes

• Ground turkey – I like to use the ground turkey thighs but turkey breast would work just as well.
• Onions – personally, I like using red Spanish onions but the yellow will work just as well.
• Garlic – I use the powder in the meatballs and fresh in the sauce. Do not add fresh in the meatballs, you don’t want to bite into a piece of garlic.
• Basil – if you have fresh basil it adds a nice flavor but you can also use 1/2 tsp of dry basil for flavor.
• Paprika – I like using smoked hot paprika just for that little kick.
• Tomatoes – I am using 2 cans of crushed tomatoes but you can also use whole and mash them in the pot before you add the meatballs.

Step by step instructions

Pasta

• In a large pot of boiling salted water cook the pasta according to package instructions.

Meatballs

• In a mixing bowl, combine ground beef, garlic and onion powder, oregano, paprika.
• Season with salt and pepper – combine well.
• Add the breadcrumbs, parmesan, and egg. Combine well.
• Shape them into about 16 to 18 balls. Set aside

Tomato sauce

• In a Dutch oven or heavy-bottom skillet over medium-high heat, add tbsp of olive oil.
• Add the meatballs, sear them on all sides. Remove from the pans and set aside
• To the same pan, add remaining oil and saute the onions and garlic.
• Next add the bay leaves, oregano, and the crushed tomatoes
• Season with salt and pepper. Add the sprigs of basil inside.
• Cover and cook for 8 to 10 minutes
• When done remove the basil leaves. Season and adjust seasoning.
• Serve spaghetti topped with meatballs and sauce.
• Enjoy

Tips for cooking perfect pasta

1. Use a large pot of water when boiling pasta to prevent a mess on the stovetop.
2. Use 4 times the amount of water for your pasta – For example, to boil one cup pasta use at least 4 cups water.
3. Always bring the water to the boil before adding pasta or the pasta will be sticky.
4. Salt the water generously more than you think you need as this is the only time you will be able to season the pasta on its own.
5. Never add oil to the pasta when cooking. This will create a non-stick surface on the pasta that prevents the sauce from sticking.
6. Pick the right pasta for the right sauce. For example, long pasta such as spaghetti for oil and tomato-based sauces, or penna and large shapes for cream and meat-based sauces.
7. The pasta cooking time on the package is a suggestion – always taste pasta to know if it’s done. Most dry pasta takes about 10 to 12 minutes while fresh pasta often takes less than 2 minutes.
8. Pasta must be cooked “al dente”, which means it must be tender yet have a bite.
9. If you plan to cook pasta long before serving, it’s a good idea to keep it a minute underdone as it will continue to cook with the residue heat in the sauce.
10. Never drain the pasta into a colander and never rinse the pasta. Instead, remove the pasta from the pot (preferably directly into the sauce).

Frequently asked questions

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Turkey Meatballs in Tomato sauce

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Calories: 65kcal

Adjust Servings Here: 8 servings

Description

These turkey meatballs in tomato sauce are guilt-free comfort food at any time of the year. It a hearty and wholesome meal for the whole family in less than 30 minutes. Serve it over spaghetti, penne or any pasta you like

Ingredients 

1x2x3x

Meatballs

• ▢ 1 lb (450 g) Ground Turkey
• ▢ ½ tsp Garlic powder
• ▢ 1 tsp Onion powder
• ▢ ½ tsp Salt
• ▢ ½ tsp Pepper
• ▢ ½ tsp Oregano
• ▢ ½ tsp Paprika
• ▢ ¼ cup Breadcrumbs
• ▢ ½ cups Parmesan
• ▢ 1 Eggs

Tomato sauce

• ▢ 2 tbsp Olive oil (divided)
• ▢ ½ cup Onions
• ▢ ½ tsp Galic fresh
• ▢ 2 Bay leaves
• ▢ ½ tsp Oregano
• ▢ ¼ tsp Salt
• ▢ ½ tsp Pepper
• ▢ 28 oz (790 g) Crushed tomatoes ((2 cans))
• ▢ 2 sprigs Basil

Pasta

• ▢ 1 lb (450 g) Penne (or Spaghetti)

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Instructions

Pasta

• In a large pot of boiling salted water cook the pasta according to package instructions.

Meatballs

• In a mixing bowl, combine ground turkey, garlic and onion powder, oregano, paprika.
• Season with salt and pepper – combine well.
• Add the breadcrumbs, parmesan, and egg. Combine well.
• Shape them into about 16 to 18 balls. Set aside

Tomato sauce

• In a Dutch oven or heavy-bottom skillet over medium-high heat, add tbsp of olive oil.
• Add the meatballs, sear them on all sides. Remove from the pans and set aside
• To the same pan, add remaining oil and saute the onions and garlic.
• Next add the bay leaves, oregano, and the crushed tomatoes
• Season with salt and pepper. Add the sprigs of basil inside.
• Cover and cook for 8 to 10 minutes
• When done remove the basil leaves. Season and adjust seasoning.
• Serve spaghetti topped with meatballs and sauce.
• Enjoy

Recipe Notes & Tips

 

1. Use a Dutch oven or deep soup pot when making tomato-based sauces as tomato spatters while cooking
2. Don’t make haste, give every step the time it needs to saute, sweat, and stew.
3. Saute onions until they are soft and translucent so later they will almost disappear in an effort to thicken the sauce.
4. Use a variety of tomatoes – different types of tomatoes bring different flavors and sweetness
5. This sauce works better with canned tomatoes if you use fresh tomatoes – cook the sauce for 2 hours on low then add the meatballs and cook further for 10 minutes. 
6. Undercook the pasta if you plan to keep it for a while before servings. It will cook further while it sits in the hot sauce.
7. Make extra sauce but don’t drown the pasta in the sauce. Remove some and save for later.
8. Extra sauce is amazing over pizza!!

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

Nutrition Information

Serving: 100– gCalories: 65– kcalCarbohydrates: 6.8– gProtein: 5.1– gFat: 2.3– gSaturated Fat: 0.4– gPolyunsaturated Fat: 1.9– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 15– mgSodium: 217– mgPotassium: 0– mgFiber: 1.1– gSugar: 3.7– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg

The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you

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