Spaghetti & Turkey Meatballs
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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
1 ½ 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
Heat 1 tablespoon oil in large saucepan over medium-high heat. Add garlic; cook 2 minutes. Add tomatoes, tomato paste, basil, oregano and sugar. Bring to simmer. Simmer, uncovered, 25 to 35 minutes or until sauce reaches desired consistency.
While sauce is simmering, in large bowl combine turkey, breadcrumbs, egg, black pepper and onion. Mix well and shape into 1-inch meatballs. In skillet over high heat, add 1 tablespoon oil. Heat until hot. 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. Serve over spaghetti; sprinkle with cheese.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.