To make meatballs that are moist and tender, avoid using very lean ground turkey. For convenience, make a batch of sauce and meatballs ahead and freeze for up to three months.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Make the sauce: In a large nonstick skillet, heat the oil over medium-high heat. Add the garlic, and cook for about 1 minute. Stir in the tomatoes, oregano, and thyme, and season with salt and pepper. Bring to a boil, lower the heat, and simmer, covered, for 20 to 25 minutes.
Step 2
Meanwhile, make the meatballs: In a large bowl, whisk together the egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in the onion, breadcrumbs, cheese, and parsley. Add the turkey, and mix until combined. Form the mixture into 1 1/2-inch balls.
Step 3
Add the meatballs to the skillet, and spoon the sauce over to coat. Simmer over medium heat until the meatballs are just cooked through, about 8 minutes.
Step 4
While the meatballs simmer, cook the spaghetti in a large pot of boiling salted water until al dente according to the package instructions. Drain the pasta, transfer to the skillet, and toss gently with the meatballs and sauce. Serve with more cheese.
forming meatballs
Step 5
Keeping your hands wet when shaping meatballs will prevent the meat from sticking, making the task much easier.
