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The spaghetti and turkey meatballs served in a white bowl, set on a white table with an aqua linen to the left side.
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Spaghetti and Turkey Meatballs Recipe

This spaghetti and turkey meatballs recipe is easy, flavorful, and made with lean ground turkey and pantry staples for classic comfort with less effort.
Course Main Course
Cuisine American
Keyword ground turkey, meatballs
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 693kcal
Author Elizabeth Rodriguez

Ingredients

Turkey Meatball Ingredients

  • 1 pound Ground Turkey use lean ground turkey but not turkey breast – we used 85/15 but 93/7 works well too
  • ½ cup Panko Breadcrumbs
  • 3 tablespoons Finely Minced Onion about ½ small onion
  • 2 tablespoons Parsley finely chopped – plus extra for garnish if desired
  • 2 Garlic Cloves finely minced
  • 1 teaspoon Salt
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Black Pepper
  • 1 Egg
  • ¾ to 1 cup Oil or enough to cover the bottom of a large skillet by ½ inch (use a neutral/flavorless oil – we used canola oil)

Sauce and Pasta Ingredients

  • 1 teaspoon Olive Oil
  • 1 Small Onion finely diced
  • 3 to 5 Garlic Cloves minced
  • ½ teaspoon Dried Oregano
  • 1 (24 ounce) jar Marinara Sauce use your favorite brand and variety
  • 1 (14 ounce) can Diced Tomatoes regular or fire roasted
  • 1 cup Chicken Broth
  • 16 ounces Spaghetti cooked to package directions for al dente
  • 1 to 2 tablespoons Salt for the pasta water – we use kosher salt
  • Chopped Parsley for garnish optional
  • Parmesan Cheese for serving optional
  • Crushed Red Pepper for serving optional

Instructions

Form the Meatballs

  • Add the ground turkey, panko breadcrumbs, parsley, onion, garlic, oregano, salt, black pepper, and egg to a large bowl.
  • Use your hands (or a fork) to gently mix until just combined—do not overwork the meat.
  • Form the mixture into meatballs about 1½ inches in diameter.
  • Line a baking sheet with parchment paper or lightly spray with cooking spray. Place the meatballs on the pan, leaving space between them so they’re not touching. You should get about 20 meatballs.

Fry the Meatballs

  • Heat the oil in a large, deep nonstick skillet or pan (with a tight-fitting lid) over medium-high heat. When the oil is hot but not smoking, carefully add the meatballs to the skillet.
  • Cook for 2 minutes to brown on one side.
  • Turn each meatball and cook for another 2 minutes to brown the other side.
  • Remove the skillet from the heat. Use a slotted spoon to transfer the meatballs to a plate or pan. Loosely cover with foil or place in the microwave or oven to keep warm.
  • Note: The meatballs will finish cooking in the sauce.
  • Let the oil cool slightly, then drain all of it from the skillet. Leave just a thin coating in the pan, along with any browned bits for flavor.

Make the Sauce

  • Add 1 teaspoon olive oil to the same skillet and place over medium heat.
  • When the oil is hot, add the diced onion and cook for 3–4 minutes, stirring frequently, until it starts to soften and become translucent.
  • Add the garlic and oregano; cook for 1 minute, stirring often.
  • Add the marinara sauce, diced tomatoes, and chicken broth. Stir to combine.
  • Carefully return the meatballs to the pan and gently stir to coat with the sauce.
  • Raise the heat and bring the sauce to a simmer. Then reduce the heat to medium-low, cover, and simmer for 35–40 minutes, stirring occasionally.
  • Keep the sauce at a gentle simmer. Lower the heat if it starts to boil too vigorously, especially as it thickens.

Cook the Spaghetti

  • While the meatballs simmer, bring a large pot of water to a boil. Add 1–2 tablespoons of salt (we use kosher salt), then cook the spaghetti according to package directions for al dente. Drain well.

Finish and Serve

  • Check that the meatballs are fully cooked. The internal temperature of the largest meatball should be at least 165°F in the center. Use an instant-read thermometer to confirm.
  • Taste the sauce and add salt, if needed. (As a reference, we didn’t add extra salt to ours.)
  • Serve the turkey meatballs and sauce over the spaghetti. Garnish with chopped parsley, and serve with Parmesan cheese and crushed red pepper, if desired.

Notes

  • Don’t overwork the meat—mix just until the ingredients are combined to keep the meatballs tender.
  • Make the meatballs roughly the same size so they cook evenly.
  • A large nonstick skillet helps prevent sticking and keeps the meatballs from breaking apart.
  • Use silicone-tipped tongs to turn the meatballs without tearing or squishing them.
  • Wait to add salt to the sauce until it’s finished—there’s already salt in the meatballs, sauce, tomatoes, and broth. Taste and adjust at the end, if needed.

Nutrition

Calories: 693kcal | Carbohydrates: 100g | Protein: 46g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 104mg | Sodium: 1372mg | Potassium: 907mg | Fiber: 6g | Sugar: 8g | Vitamin A: 385IU | Vitamin C: 16mg | Calcium: 110mg | Iron: 4mg