Spaghetti with Turkey-Pesto Meatballs

This recipe offers a delightful twist on the classic spaghetti and meatballs dish, perfect for an easy and family-friendly dinner. By substituting ground turkey for beef and incorporating fresh pesto into the meatballs, we’ve enhanced the flavor profile. The pesto not only adds depth but also eliminates the need for additional ingredients such as garlic, cheese, and egg yolk. With a sprinkle of salt, pepper, and crispy panko bread crumbs, these meatballs require minimal preparation. Chilling the meatballs before sautéing helps maintain their shape and prevents them from falling apart. For the sauce, we processed a portion of the diced tomatoes to achieve a mostly smooth texture with occasional tomato bites. You can use store-bought pesto or make your own for a fresher taste. Avoid using ground turkey breast meat, as it may result in dry and grainy meatballs. If desired, you can substitute ground chicken, pork, or lean beef. A 12-inch skillet with at least 2-inch sides is recommended to accommodate both the meatballs and sauce. Prepare to enjoy a delicious and hassle-free meal that the whole family will love.

INGREDIENTS:

• 1½ pounds 93 percent lean ground turkey
• 1 (7-ounce) container basil pesto (¾ cup)
• ⅓ cup panko bread crumbs
• Salt and pepper
• 3 (14.5-ounce) cans of diced tomatoes
• 1 tablespoon olive oil
• 2 onions, chopped fine
• 4 garlic cloves, minced
• Pinch of red pepper flakes
• 1 pound spaghetti
• 3 tablespoons chopped fresh basil

PREPARATIONS:

1. Gently mix ground turkey, pesto, bread crumbs, ½ teaspoon salt, and ¼ teaspoon pepper in a bowl using your hands until well combined.
2. Roll the mixture into eighteen 1½-inch meatballs and place them on a large plate.
3. Cover the meatballs and refrigerate for approximately 1 hour, or until firm.
4. Pulse 2 cans of diced tomatoes in a food processor until mostly smooth, about 12 pulses. Set aside.
5. Heat olive oil in a 12-inch nonstick skillet over medium heat until it begins to smoke.
6. Brown the meatballs well on all sides in the skillet, for approximately 10 minutes. Transfer the browned meatballs to a paper towel-lined plate.
7. In the same skillet with the remaining fat, add the chopped onion and ⅛ teaspoon salt. Cook over medium heat until the onion is softened, about 5 to 7 minutes.
8. Stir in the minced garlic and red pepper flakes, and cook for an additional 30 seconds.
9. Add the processed tomatoes and the remaining can of diced tomatoes to the skillet. Bring the mixture to a simmer and cook for 10 minutes.
10. Return the meatballs to the skillet, cover, and gently simmer until the meatballs are cooked through, approximately 10 minutes.
11. Meanwhile, bring 4 quarts of water to a boil in a large pot.
12. Add the spaghetti and 1 tablespoon of salt, and cook, stirring often, until al dente.
13. Reserve 1 cup of the cooking water, then drain the pasta and return it to the pot.
14. Add several large spoonfuls of tomato sauce (without meatballs) to the pasta and toss to combine.
15. Season with salt and pepper to taste and add reserved cooking water as needed to adjust the consistency.
16. Divide the pasta among individual bowls.
17. Top each bowl with the remaining sauce and meatballs.
18. Sprinkle with chopped fresh basil and serve.

YIELD: This recipe yields a delicious plate of spaghetti with flavorful turkey meatballs and a tasty tomato sauce.

SPECIAL INSTRUCTIONS:

• Ensure the meatballs are chilled before cooking to prevent them from falling apart.
• Use a 12-inch skillet with at least 2-inch sides to accommodate both the meatballs and sauce.
• Avoid using ground turkey breast meat, as it may result in dry and grainy meatballs.
• Feel free to substitute ground chicken, pork, or lean beef for ground turkey.
• Use store-bought pesto or make your own for a fresher flavor.

TIPS:

• For a shortcut, use a food processor to mince the onions and garlic.
• Serve the spaghetti and meatballs with a side of garlic bread and a green salad for a complete meal.
• Garnish with additional fresh basil leaves for added freshness and presentation.
• Store any leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days.
• Reheat the meatballs and sauce in a skillet over low heat or in the microwave before serving.

NUTRITIONAL INFORMATION PER SERVING:

• Calories: 590
• Fat: 23g
• Saturated Fat: 5g
• Cholesterol: 95mg
• Carbohydrates: 60g
• Protein: 36g
• Fiber: 6g
• Sodium: 630mg