Spaghetti With Turkey Meatballs In Tomato Sauce Recipes

Steps:

• Fill a large stockpot with water and bring to a boil for pasta.;
• Make Sauce:
• In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.
• Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
• Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.
• Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.

Steps:

• Put the peeled onion and celery into a processor and blitz to a mush. Or you can chop as finely as humanly possible by hand. Reserve 2 tablespoons for the meatball mixture.
• Warm the garlic flavoured oil in a heavy saucepan or Dutch oven, add the onion and celery mixture, along with the thyme, and cook at moderate to low heat, stirring every now and again, for about 10 minutes.
• Add the cans of tomato, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir and then leave to come to a bubble, and then turn down to let it simmer gently while you get on with the meatballs.
• Put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and mix together, gently, with your hands, wearing disposable vinyl gloves if you feel so inclined. Don't over-mix, as that will make the meatballs dense-textured and heavy.
• When all the meatball ingredients are not too officiously amalgamated, start rolling. The easiest way really to do this is to pinch out an amount about the size of a generously heaped teaspoon and roll into a bowl between the palms of your hands. Put the meatballs on a baking tray, lined with baking parchment or greaseproof paper, as you go. You should get about 50 little meatballs.
• Drop these gently into the simmering sauce; I try and let these fall in concentric circles working around the pan from the outside edge inwards, in only the vaguest of fashions.
• Let the meatballs cook for 30 minutes, until cooked through. Serve with rice or pasta or however you so please.

Steps:

• Preheat the oven to 350 degrees F. Halve the squash lengthwise and remove the seeds.
• Place on a baking sheet, cut-side up. Roast the squash until softened, 30 to 40 minutes depending on size.
• Heat a large, deep skillet over medium heat and add the olive oil. Saute the garlic and onions until translucent. Add the tomatoes and simmer on low heat, about 45 minutes. In a large bowl, combine the turkey, bread, milk, Parmesan, basil and parsley and mix well. Form into 2-inch meatballs.
• Heat a few tablespoons of vegetable oil in a deep skillet over medium-high heat. Pan-fry the meatballs until browned on all sides. Cook in batches if needed. Transfer the meatballs to the tomato sauce and simmer until cooked through.
• Using a fork, remove the squash flesh from the skin and stir the squash into the tomato sauce. Serve the squash topped with meatballs.

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:

• Combine parsley, onion, garlic, and red pepper paste in the bowl of a food processor; process until finely blended. Transfer to a large bowl. Add turkey, basil, thyme, cumin, cinnamon, allspice, salt, and pepper; mix until thoroughly combined. Form mixture into uniformly-sized meatballs.
• Heat oil in a large saucepan over medium-low heat. Add meatballs, working in batches if necessary, and saute until browned on all sides, 2 to 3 minutes per side. Remove to a plate.
• Add 4 cups water, spaghetti sauce, diced tomatoes, and tomato paste to the saucepan; mix to combine. Add more water if sauce seems too thick. Drop meatballs into sauce and cook over medium-low heat until flavors have melded, about 1 hour.

Steps:

• Mix turkey, sausage, 4 tablespoons cheese, 2 tablespoons parsley, 2 garlic cloves, thyme, salt and pepper in medium bowl. Using moistened hands, form mixture into 1-inch balls. Heat oil in large nonstick skillet over medium-low heat. Add onion; sauté 5 minutes. Add 2 garlic cloves; stir 1 minute. Add tomatoes; bring to boil. Reduce heat to medium and simmer until sauce thickens slightly, about 12 minutes. Season with salt and pepper. Add meatballs to sauce. Reduce heat to medium-low, cover and simmer until meatballs are cooked through, about 15 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to pot. Add some of sauce to pasta and toss to coat. Transfer pasta to bowl; top with meatballs and remaining sauce. Sprinkle with remaining parsley and cheese.

Steps:

• In a large bowl, stir together the bread crumbs, parsley, eggs, milk, 1/2 cup of the cheese, and the salt and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. Shape the meat mixture into bite-size balls.
• In a large skillet, heat the oil over a medium-high flame. Working in batches, add the meatballs and cook without moving or turning the meatballs until brown on the bottom, about 3 minutes. Turn the meatballs over and brown the other side, about 3 minutes longer. Continue to cook until all the sides are golden brown. Add the marinara sauce and bring to a boil. Reduce the heat and simmer until the flavors blend, about 5 minutes. (The meatballs can be made up to this point 1 day ahead. Cool, then cover and refrigerate. Rewarm before continuing.)
• Using a slotted spoon, transfer the meatballs to a serving bowl. Sprinkle with the remaining 1/4 cup of cheese. Place the cooked pasta in the skillet with the remaining sauce and toss to coat. Transfer the pasta to a separate large serving bowl, and serve with the meatballs.

Steps:

• Heat two tablespoons of olive oil in a large Dutch oven over medium heat. Add the onion and cook for about eight minutes sweating it without giving it too much color. When it's soft, add the garlic and fennel seeds and season generously with salt and pepper (about a teaspoon of salt and a half teaspoon of pepper should do). Saute for an additional three or four minutes. Remove and reserve half of this onion mixture in a large mixing bowl. Add the tomatoes and their juice to the remaining mixture in the pot, turn the heat to low and simmer while you make the meatballs. be sure to put a little water in the tomato sauce can and swish it around and add it to the pot (don't want to waste a bit!).
• To make the meatballs, combine the breadcrumbs, lemon zest, parsley, thyme and rosemary with the reserved onion mixture. Add the turkey and egg and mush it all with your hands (the best tool for this job) just until everything is well-combined; don't over mix. Form the mixture into 1-1/2 inch balls with your hands (of course you can make them whatever size you like). Heat the last two tablespoons of olive oil in a large nonstick skillet over medium-high heat. Making sure not to overcrowd the pan, brown the meatballs (should take about five minutes). Put the browned meatballs into the simmering tomato sauce and let them cook, shaking the pot occasionally to roll the meatballs around, for at least 20 minutes and up to an hour and a half. Taste the sauce and season with salt and pepper. Serve with spaghetti and the torn basil.