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.

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?
5 from 10 votes
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Course: Dinner, Lunch
Cuisine: Italian
Keyword: 15 minutes, cooking, fresh tomatoes, from scratch, meatballs, Pasta, sauce, tomato
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8 servings
Calories: 65kcal
Author: Veena Azmanov
Cost: $7

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: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg