This Spaghetti with Turkey Meatballs is tossed in a bit of a spicy sauce. It’s a healthier pasta recipe, so you can look forward to enjoying it without too much guilt!
Whole wheat spaghetti is used in this recipe to make things a bit healthier. The meatballs are delicious, and they’re accompanied by a homemade, slightly spicy marinara sauce. If you’d like, you can use a store-bought sauce instead. This is a great, comfort food meal!
I’m quite fond of Ellie Krieger and her talent for making good, healthy food taste good. This recipe for Spaghetti with Turkey Meatballs in Spicy Tomato Sauce comes from her book: The Food You Crave.
Ingredients needed for the sauce:
- olive oil
- onion and garlic
- canned fire-roasted tomatoes
- tomato paste
- oregano
- canned chipotle chiles in adobo sauce
- fresh rosemary and fresh basil
- salt
Ingredients needed for the meatballs:
- ground turkey
- whole wheat bread
- Parmesan cheese
- carrot, garlic, onion and parsley
- fresh thyme
- egg
- salt and pepper
How to make Spaghetti with Turkey Meatballs:
The complete, printable recipe is at the end of this post.
PREPARE THE SAUCE:
In a large 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 the tomatoes, tomato paste, oregano, chipotle chiles, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until the liquid has evaporated slightly. Season with salt and pepper, to taste. While the sauce is cooking, make the meatballs.
PREPARE THE MEATBALLS:
Preheat the broiler and spray a baking sheet with cooking spray. In a large bowl, combine the turkey with all other ingredients. Form into 2½-inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
Remove the rosemary sprig from the sauce and stir in the fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until the sauce has slightly thickened and the 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.
There is nothing better than homemade meatballs!
Tips:
- I like to use the Barilla Brand pasta.
- Make ahead tip: prepare the meatballs, set them on a baking sheet, cover with plastic wrap and refrigerate until you’re ready to bake them. The sauce can be made ahead of time too.
- The sauce has quite a kick to it from the chipotle chiles. I recommend adding just a little at a time until you are satisfied with the flavor. I liked it spiced up pretty well, but kids might find it much too spicy.
Divide your spaghetti with turkey meatballs evenly among 6 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan (if desired). Enjoy!
The Best Spaghetti Recipes:
- Spaghetti and Meatballs
- Baked Lemon Chicken Spaghetti Primavera
- Spaghetti Beef Casserole
- Greek Style Shrimp with Whole Wheat Spaghetti
- Clean Eating Spaghetti Pie
Spaghetti with Turkey Meatballs in Spicy Tomato Sauce
This recipe is both delicious AND low fat.
Ingredients
SAUCE:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 medium garlic cloves, minced
- One 28-ounce can crushed fire-roasted tomatoes, liquid included
- 3 tablespoons tomato paste
- 2 teaspoons chopped fresh oregano
- 1 teaspoon finely minced canned chipotle in adobo sauce, or more/less to taste
- 1 sprig fresh rosemary
- salt
- ¼ cup torn fresh basil leaves
MEATBALLS:
- 1 pound ground turkey
- 1 slice fresh whole-wheat bread, pulsed into crumbs
- ¼ cup grated Parmesan, plus more for serving
- ½ cup finely grated carrot
- ½ cup finely chopped onion
- 2 large garlic cloves, minced
- 2 tablespoons minced fresh Italian parsley, plus more for garnish
- 2 teaspoons minced fresh thyme
- 1 large egg, lightly beaten
- ½ teaspoon salt
- freshly ground black pepper
PASTA:
- One box (16-ounces) whole-wheat spaghetti
Instructions
PREPARE THE SAUCE:
- In a large 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 the tomatoes, tomato paste, oregano, chipotle chiles, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until the liquid has evaporated slightly.
- Season with salt and pepper, to taste. While the sauce is cooking, make the meatballs.
PREPARE THE MEATBALLS:
- Preheat the broiler and spray a baking sheet with cooking spray.
- In a large bowl, combine the turkey with all other ingredients. Form into 2½-inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
FINISH THE DISH:
- Fill a large pot with water and bring to a boil for pasta.
- Remove the rosemary sprig from the sauce and stir in the fresh basil.
- Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until the sauce has slightly thickened and the 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 6 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan (if desired).
Notes
- I like to use the Barilla Brand pasta.
- Make ahead tip: prepare the meatballs, set them on a baking sheet, cover with plastic wrap and refrigerate until you’re ready to bake them. The sauce can be made ahead of time too.
- The sauce has quite a kick to it from the chipotle chiles. I recommend adding just a little at a time until you are satisfied with the flavor. I liked it spiced up pretty well, but kids might find it much too spicy.
Nutrition
Serving: 1serving, Calories: 472kcal, Carbohydrates: 72g, Protein: 34g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 76mg, Sodium: 627mg, Potassium: 610mg, Fiber: 3g, Sugar: 6g, Vitamin A: 2784IU, Vitamin C: 11mg, Calcium: 164mg, Iron: 5mg
Nutrition information is automatically calculated, so should only be used as an approximation.
