What could be more comforting than Turkey meatball pasta that is nutritious and packed with flavor cooked in a tomato sauce made with fresh wholesome seasonal tomatoes.
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5 from 10 votes

Turkey Meatball Pasta with Fresh Tomato Sauce

What could be more comforting than Turkey meatball pasta that is nutritious and packed with flavor cooked in a tomato sauce made with fresh wholesome seasonal tomatoes?
Course Dinner, Lunch
Cuisine Italian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Calories 65kcal
Author Veena Azmanov

Ingredients

For the meatballs

  • 500 grams Ground turkey
  • 1 tbsp Garlic minced into a paste
  • 4 tbsp Semolina or 2 tbsp AP flour
  • 3 tbsp Parmesan cheese grated
  • Salt and pepper

For the sauce

  • 8 Ripe firm red tomatoes about 6 cups when chopped
  • 3 tbsp Olive Oil extra virgin
  • 3 tbsp Garlic sliced thinly
  • 1 1/2 Red / Spanish onion chopped fine
  • 2 tbsp Brown sugar
  • 4 tbsp Tomato paste
  • 1/2 tsp Dried thyme leaves or 2 tbsp fresh
  • 4 tbsp Fresh basil fresh
  • 1/2 tsp Dried oregano or 4 tbsp fresh
  • 4 Bay leaves
  • 2 tsp Salt
  • 1/2 tsp Pepper

Instructions

For the meat balls

  • Place the ground meat in a bowl.
  • Add the semolina. garlic, Parmesan salt, and pepper. Mix to combine. Do not over mix.
  • Form small balls and set aside. Set aside.
  • Place a pot of boiling water and cook the pasta as per directions while you prepare the sauce.

For the sauce

  • Add olive oil in a skillet.
  • Add the garlic, dried herbs, and the onions.
  • Once the onions are translucent add the brown sugar.
  • Leave the brown sugar for about a minute to let it caramelize - The caramelized brown sugar enhances the color of the fresh tomatoes later.
  • Add in the chopped tomatoes, tomato paste, and basil.
  • Season with salt and pepper
  • Add a few tablespoons of water and cook on medium for about 10 minutes.
  • Blend the sauce with a hand blender - I prefer a smooth sauce.
  • Next, add in the liquid to make the sauce- stock or water or milk. (I use stock)
  • Bring the sauce to a boil and low the flame to medium-low.
  • Place the meatballs in the sauce very gently.
  • Do not stir. Shake the pan a bit to help them sink in.
  • Partially cover the pot and let cook on medium low for about 10 minutes.
  • After 10 minutes. The meatballs should have cooked and become firm.
  • Taste the sauce for any seasoning if necessary.
  • If necessary add more liquid or cook the sauce a bit longer until it reaches the right consistency
  • Serve with fresh hot pasta.

Nutrition

Serving: 100g | Calories: 65kcal | Carbohydrates: 6.8g | Protein: 5.1g | Fat: 2.3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 15mg | Sodium: 217mg | Potassium: 0mg | Fiber: 1.1g | Sugar: 3.7g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%