Spaghetti & Turkey Meatballs

Spaghetti & Turkey Meatballs

Using lean ground turkey (which boasts 65% less fat than beef), these meatballs are the stuff of legend. Add them to classic Italian Spaghetti and you have a legendary meal that’s also kid-friendly!

Makes 6 servings 6
Prep time Under 30 minutes PTM
Total time Less than 1 hour PTM
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Nutritional Information

Calories 380 Fat 13g
Protein 27g Cholesterol 85mg
Carbohydrates 42g Sodium 700mg
Fiber 7g Saturated Fat 3g
Sugars 15g


2 tablespoons olive oil, divided

4 cloves garlic, minced

2 (28-ounce) cans diced Italian style plum tomatoes, undrained

1 (6-ounce) can tomato paste

1½ teaspoons dried basil leaves

1 teaspoon dried oregano leaves

1 teaspoon sugar

1 (16-ounce) package JENNIE-O® Italian Seasoned Ground Turkey

¼ cup seasoned dry breadcrumbs

¼ cup egg substitute or 1 egg, lightly beaten

¼ teaspoon freshly ground black pepper

1 cup chopped onion

12 ounces spaghetti, cooked and drained

¼ cup grated Parmesan cheese


STEP 1: Make the sauce: Heat one tablespoon of oil in large saucepan over medium-high heat. Add garlic and cook for two minutes. Add tomatoes, tomato paste, basil, oregano and sugar. Bring to simmer. Simmer uncovered for 25 to 35 minutes or until sauce reaches desired consistency.

STEP 2: Make the meatballs: While sauce is simmering, combine turkey, breadcrumbs, egg, black pepper and onion in a large bowl. Mix well and shape into 1-inch meatballs.

STEP 3: Heat one tablespoon of oil in large saucepan over high heat. Add meatballs. Reduce heat to medium and cook until browned on all sides, about 12 minutes, turning frequently. Always cook to well-done, 165°F as measured by a meat thermometer. Add meatballs to simmering sauce; cook uncovered 15 minutes.

STEP 4: Serve over spaghetti; sprinkle with cheese.

Always cook to an internal temperature of 165°F.

Learn how to safely handle turkey.

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