SPAGHETTI WITH TURKEY-PESTO MEATBALLS - ATK
From: "Cooking at Home With Bridget & Julia" by America's Test Kitchen. Bridget Lancaster says: Make sure to use panko breadcrumbs for the meatballs as they are light and flaky. Otherwise, the meatballs will be super starchy. The sauce and meatballs can be refrigerated for up to 3 days or frozen for up to 1 month.
Provided by gailanng
Categories Meatballs
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Gently mix turkey, pesto, panko, 1/2 teaspoon salt and 1/4 teaspoon pepper in bowl using hands until uniform. Shape mixture into 16-18 meatballs.
- Pulse 2 cans diced tomatoes (reserve the 3rd can for Step 5) in food processor until mostly smooth; set aside.
- Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Brown meatballs well on all sides, about 10 minutes; transfer to paper towel-lined plate.
- Add onion and 1/8 teaspoon salt to fat left in skillet and cook over medium heat until softened, 5 to 7 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
- Stir in processed tomatoes and remaining 1 can diced tomatoes and their juice. Bring to simmer and cook for 10 minutes. (I add a pinch of sugar at this point.).
- Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes.
- Cook pasta until al dente. Reserve 1 cup cooking water, then drain pasta and return it to pot.
- Add several large spoonfuls of tomato sauce (without meatballs) to pasta and toss to combine. Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
- Divide pasta among individual bowls. Top each bowl with remaining sauce and meatballs, sprinkle with basil and Parmesan cheese. .
Nutrition Facts : Calories 791.5, Fat 15.9, SaturatedFat 3.7, Cholesterol 78.2, Sodium 230.8, Carbohydrate 119.5, Fiber 13.3, Sugar 13.7, Protein 45.6
SPAGHETTI AND TURKEY MEATBALLS
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the smashed garlic and cook 1 minute. Add the tomatoes with their juice, 2 cups water, 1/4cup basil, the parmesan rind, if using, and salt and pepper to taste. Bring to a boil, then reduce the heat and simmer until thickened, about 8 minutes. Discard the parmesan rind, if used.
- Chop the remaining 1/4cup basil, then mix with the turkey, parsley, bread, ricotta, parmesan, egg white, minced garlic, 1/2 teaspoon salt, and pepper to taste in a bowl using your hands. Form into 4 large or 12 small meatballs; add to the sauce and simmer, turning, until cooked through, 6 minutes for small meatballs and 12 minutes for large.
- Meanwhile, cook the spaghetti in a large pot of salted boiling water as the label directs. Drain and return to the pot. Toss with some of the sauce, then divide among bowls. Top the spaghetti with the meatballs, the remaining sauce and more parsley and parmesan.
Nutrition Facts : Calories 547, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 46 milligrams, Sodium 938 milligrams, Carbohydrate 81 grams, Fiber 15 grams, Protein 41 grams
SPAGHETTI AND TURKEY MEATBALLS
Lean ground turkey has just enough fat to give the meatballs some flavor, but little enough to keep them healthful. (Ground turkey breast results in dry meatballs, and regular ground turkey is higher in calories than lean ground beef.) Use a small ice-cream scoop to form the meatballs. Leftovers should be stored in sauce--and served as meatballs heroes.
Provided by Food Network
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 11
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.
SPAGHETTI WITH TURKEY MEATBALLS
Looking for a leaner twist on classic spaghetti and meatballs? Try this version, which is made with ground turkey mixed with onion, breadcrumbs, Parmesan cheese, and chopped parsley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Time 1h
Number Of Ingredients 14
Steps:
- Make the sauce: In a large nonstick skillet, heat oil over medium-high heat. Add garlic, and cook about 1 minute. Stir in tomatoes, oregano, and thyme, and season with salt and pepper. Bring to a boil, lower heat, and simmer, covered, 20 to 25 minutes.
- Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, and mix until combined. Form mixture into 1 1/2-inch balls.
- Add meatballs to skillet, and spoon sauce over to coat. Place over medium heat until meatballs are just cooked through, about 8 minutes.
- Cook spaghetti until al dente according to package instructions, about 12 minutes. Drain pasta, transfer to skillet, and toss gently with the sauce. Serve with more cheese.
SPAGHETTI SAUCE WITH TURKEY MEATBALLS
Flavorful turkey meatballs in a tomato spaghetti sauce. Serve by themselves, over noodles, or sprinkled with Parmesan cheese.
Provided by samnan2
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato
Time 1h45m
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 346.8 calories, Carbohydrate 32.6 g, Cholesterol 73 mg, Fat 9.5 g, Fiber 6.3 g, Protein 32.8 g, SaturatedFat 2 g, Sodium 1055.2 mg, Sugar 18 g
SPAGHETTI WITH TURKEY-PESTO MEATBALLS
Make and share this Spaghetti With Turkey-Pesto Meatballs recipe from Food.com.
Provided by ratherbeswimmin
Categories Meatballs
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Gently mix turkey, pesto, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl using hands until uniform.
- Roll mixture into eighteen 1 1/2 inch meatballs.
- Lay meatballs on large plate, cover, and refrigerate until firm, about 1 hour.
- Pulse 2 cans diced tomatoes in food processor until mostly smooth, about 12 pulses; set aside.
- Heat oil in 12-inch nonstick skillet over medium heat until just smoking.
- Brown meatballs well on all sides, about 10 minutes; transfer to paper towel-lined plate.
- Add onion and 1/8 teaspoon salt to fat left in skillet and cook over medium heat until softened, 5-7 minutes.
- Stir in garlic and pepper flakes and cook 30 seconds.
- Stir in processed tomatoes and remaining 1 can diced tomatoes.
- Bring to simmer and cook for 10 minutes.
- Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes.
- Meanwhile, bring 4 quarts water to boil in large pot.
- Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
- Reserve 1 cup cooking water, then drain pasta and return it to pot.
- Add several large spoonfuls of tomato sauce (without meatballs) to pasta and toss to combine.
- Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
- Divide pasta among individual bowls.
- Top each bowl with remaining sauce and meatballs, sprinkle with basil, and serve.
Nutrition Facts : Calories 642.4, Fat 14.5, SaturatedFat 3.8, Cholesterol 78.2, Sodium 195, Carbohydrate 91.7, Fiber 18.4, Sugar 9.6, Protein 43.6
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- Spread 1 cup pasta sauce over bottom of heavy medium skillet. Mix turkey, breadcrumbs, pesto, egg white, and salt in medium bowl. Using moistened hands, form mixture into 8 meatballs. Place meatballs in single layer in sauce. Spoon remaining sauce over. Bring to simmer. Cover; reduce heat to medium-low and simmer until meatballs are cooked through, stirring occasionally, about 20 minutes.
- Meanwhile, cook spaghetti in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
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