Get your comfort food craving filled with this meal. Get ready for your kitchen to be filled with the rich, mouth-watering aroma of simmering tomato sauce as you prepare this Spaghetti and Turkey Meatballs dinner.
To purée tomatoes, place in a blender or food processor and blend until smooth. If you do not have a blender you can substitute 800 mL (3-1/4 cups) strained tomatoes (passata).
You can whip up a double batch and freeze extra for another day. You can also switch up the grated carrots with shredded zucchini for a change. And if you really want to increase your vegetable intake, you can swap out the pasta for spaghetti squash, which can be made quickly by hollowing out the squash and baking it or using the microwave. The squash will keep in the fridge for a few days, so you can make it in advance, or can be frozen for up to three months.
Spaghetti and Turkey Meatballs
- 1 pkg (450 g) lean ground turkey
- 3 Tbsp. seasoned whole grain breadcrumbs
- 6 Tbsp. freshly grated Parmesan cheese, divided
- 2 Tbsp. chopped fresh parsley
- 1/4 tsp. fresh ground pepper
- 1 can (796 mL/28 oz) no salt added tomatoes, pureed
- 1 carrot, grated
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 sprigs of fresh basil
- 1/4 tsp. hot pepper flakes
- 1 pkg (375 g) whole-grain spaghetti
In a large bowl, combine turkey, breadcrumbs, 3 Tbsp. of the cheese, parsley and pepper. Using 1 Tbsp. measuring spoon, roll turkey mixture into meatballs and place on parchment paper lined baking sheet. Repeat with remaining mixture. Makes 24 meatballs. Bake in preheated 180°C (350 °F) oven for 10 minutes. Remove from oven.
Meanwhile, in a saucepan, bring pureed tomatoes, carrot, onion, garlic, basil and hot pepper flakes to a simmer. Add meatballs; cover saucepan slightly and simmer for about 30 minutes or until thickened.
In a pot of boiling water, cook spaghetti for about 10 minutes or until tender but firm Drain well and return to pot. Toss with sauce and meatballs until well coated. Sprinkle with remaining cheese to serve.