Turkey Meatball Spaghetti

Instatips on this recipe: definitely make sure not to mix the turkey etc too much into a mush, make sure to really mince the garlic super tiny, and MAKE THIS.

Adam asked me to make spaghetti and meatballs, and I don't eat beef, so I found this recipe. It was soo good and had just the right amount of spice. I doubled the recipe and it made a TON of meatballs that I ate alone (first time we had spaghetti, then I got lazy and plus it was healthier to just eat the meatballs anyway). So yum. So so yum.

Turkey Meatball Spaghetti
Recipe from Bev Cooks

1 pound spaghetti
1 (28 oz) can whole peeled tomatoes, whizzed through a food processor until smooth
1 pound ground turkey
1 egg
1 tsp crushed red pepper
1 tsp freshly grated nutmeg
1 tsp ground cinnamon
3 Tbs. finely chopped herbs (basil, oregano, thyme)
6 cloves garlic, minced and divided
1/2 cup breadcrumbs or panko
4 Tbs. extra-virgin olive oil, divided
coarse salt and freshly ground pepper
freshly grated parmesan, for garnish

In a large bowl, combine the turkey, crushed red pepper, nutmeg, cinnamon, herbs, panko, a good pinch of salt and pepper, half the minced garlic, and the egg. Mix it all up good with your hands.

Form little balls with your hands and set them aside on a tray. Size doesn’t matter. (sorry) Totally up to you!

Heat the oil in a medium sauce pan. Add the remaining garlic and bloom 30 seconds. Add the tomato sauce, season with salt and pepper, and simmer for 20 minutes.

In a medium skillet, heat the other 2 Tbs. oil over medium-high. Add the meatballs and sear until brown all over, about 8 minutes total. Transfer meatballs to sauce and continue simmering another 20 minutes.

Cook the pasta until it reaches al dente.

Serve spaghetti with a good helping of meatballs and sauce. Garnish with parmesan and more basil, if desired!