I substituted ground turkey for the traditional meat mixture that I would otherwise use when making Spaghetti and Meatballs, which is part ground beef, veal, and pork. Of course with ground beef there is a good measure of fat in the meat that lends to the flavor, but with ground turkey—it must be seasoned well in order to get the desired flavors. However, that’s easy to accomplish.
Dusted with Parmesan cheese, garnished with fresh basil, oregano, and parsley
My family really enjoyed this meal…in fact, they were eating it first thing the next morning for breakfast. Well, there goes my plan for left-overs for dinner :-)
1 pound ground turkey
½ cup finely chopped onion
½ cup finely chopped bell pepper
5 cloves garlic, finely chopped
½ cup roasted red bell pepper finely chopped
1 slice of bread, crust removed and soaked in ¼ cup milk—after
the bread is saturated, squeeze out the milk and tear into small pieces
when adding to the ground turkey
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley flakes
1 tsp garlic powder
1 tsp onion powder
2 Tbsp Fresh basil and oregano
¼ tsp salt & fresh cracked black pepper, or to your liking
2 – 3 Tbsp olive oil
2 Tbsp grated parmesan cheese (plus more for topping)
12 ounces spaghetti
For the sauce this time around I used a store bought sauce—38 ounces Roasted Garlic sauce. If you can find the roasted red bell pepper sauce, get it…it has a very nice flavor…it’s those roasted red bell peppers!
I poured the sauce in to a sauce small pot and simmered it over very low heat with 2 Tbsp sugar, 2 Tbsp each of finely chopped garlic, onion, and bell pepper, and pinch of fresh cracked black pepper.
NOTE—this was done before I began seasoning the ground turkey. And as always, adjust seasonings to your liking.
Mix the ground turkey with all the other ingredients (except the olive oil), very well, and form into golf-ball size meatballs.
Heat the olive oil in a pan and brown the turkey meatballs all around.
Remove them from the pan and add the chopped roasted red bell pepper and sauté for a few minutes, scraping up bits any turkey left in the pan.
Add the meatballs back into the pan on top of the roasted red peppers, pour the sauce on top, cover and simmer for about 25 minutes, giving it a stir once in a while until the meatballs are cooked through.
Cook the spaghetti in a large pot of salted boiling water as directed by the package. Drain, return to the pot and add a little olive oil or butter.
When all is done, place the spaghetti in the center of a plate, spoon over some of the meatballs and sauce, top with fresh basil and oregano, add a sprinkling of parmesan cheese, and enjoy with a nice piece of toasted garlic bread, and perhaps a glass of your favorite red wine.
Seasoned the ground turkey with 1/2 tsp salt & fresh cracked black pepper, 1 tsp each dried basil and oregano, onion powder, and garlic powder, and mixed well
Added the onion, bell peppers, garlic and the bread…used my natural mixers (hands) to incorporate everything well, and began forming the golf-ball size meatballs
All ready for the pan
Brown the meatballs in the heated oil
Already, the aroma is so nice
Roll them around to brown evenly
After the meatballs are removed from the pan, I added the chopped roasted red bell peppers and sauteed them while scraping up the bits left from the meatballs. I really enjoy the flavor the the peppers add
Place the meatballs back into the pan on top of the roasted red bell peppers
Simmered the sauce with chopped garlic, onion, bell peppers, and two Tbsp sugar
Pour the sauce over the meatballs
Cover and simmer for about 25 minutes, until the meatballs are fully cooked through
All ready to dig into
Spaghetti and Turkey Meatballs
Quick Fix Garlic Bread
7 slices of nice Italian bread, Make a nice smash of garlic by crushing and smoothing two cloves of garlic with coarse salt. Do a nice fine chop on 4 Tbsp fresh parsley
Spoon melted butter onto the bread
Spread on the garlic & parsley mix, sprinkle a little paprika and bake at 350 until golden or litely toasted
One more thing and our meal is complete…
Garnacha de Fuego 2010 – a nice rich, dark red. Our meal is complete