Using lean ground turkey (which boasts 65% less fat than than USDA data for beef), these easy turkey meatballs are the stuff of legend. Add them to classic Italian Spaghetti and you have a legendary Spaghetti and Turkey Meatballs meal!
1 Hour 5 Minutes
tablespoons olive oil, divided
cloves garlic, minced
(28-ounce) cans diced Italian style plum tomatoes, undrained
(6-ounce) can tomato paste
teaspoons dried basil leaves
teaspoon dried oregano leaves
(16-ounce) package JENNIE-O® Italian Seasoned Ground Turkey
cup seasoned dry breadcrumbs
cup egg substitute or 1 egg, lightly beaten
teaspoon freshly ground black pepper
cup chopped onion
ounces spaghetti, cooked and drained
cup grated Parmesan cheese
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.