Spaghetti And Turkey Meatballs With Marinara Recipes

Steps:

• Bring a large pot of lightly salted water to boil. Add the pasta and cook according to package directions. Drain.
• Meanwhile, combine the turkey, breadcrumbs, Parmesan, egg, oregano, thyme and salt in a large bowl and mix thoroughly. Form into 1 1/2-inch meatballs; a small ice-cream scoop makes short work of forming the meatballs and prevents the mixture from getting overworked.
• Heat the oil in a deep skillet over medium-high heat. Add the meatballs in a single layer (work in batches if necessary) and brown lightly on all sides, about 6 minutes. Pour in the sauce and simmer gently for 15 minutes.
• To serve, place spaghetti on each plate and ladle sauce and meatballs over the top. Sprinkle with chopped fresh herbs if desired.

Steps:

• In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
• Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
• When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
• Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.

Steps:

• Heat oven to 400°F.
• Heat oil in large saucepan on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently. Meanwhile, add water to stuffing mix in large bowl; stir until just moistened. Let stand 5 min.
• Add turkey, egg, onions, and 2 Tbsp. each cheese and parsley to stuffing; mix just until blended. Shape into 12 meatballs, each about 1-1/2 inches in diameter. Place on parchment-covered rimmed baking sheet.
• Bake 18 to 20 min. or until done (165°F). Meanwhile, cook spaghetti in same saucepan used to cook onions as directed on package, omitting salt.
• Drain spaghetti in colander. Add pasta sauce to saucepan; cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently. Add meatballs; stir until evenly coated. Cook 5 min., stirring frequently.
• Place spaghetti on large platter; top with meatballs and sauce. Sprinkle with remaining cheese and parsley.