Spaghetti & Meatballs

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Spaghetti & Meatballs

Spaghetti and Meatballs

Kenneth Temple
Tips for success: I find when making meatballs, that squeezing them while molding the meatball helps bind it better before I roll it. Just like the well-timed execution of the chicken tomato basil pasta. Same rules apply here. This dish can come together as everything is finishing.
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Total Time 30 mins
Course Main Course
Servings 4 persons
Calories 439 kcal


  • Chef knife
  • Cutting board
  • Dry measuring spoons
  • Liquid measuring cup
  • Baking sheet
  • Small bowl
  • 4 quart pot
  • 5 quart pot with lid



  • ¼ small onion chopped small
  • ¼ bell pepper chopped small
  • 1 celery stalk chopped small
  • 1 tablespoon avocado oil
  • 2 lbs. 90/10 ground turkey
  • ½ cup panko bread crumbs
  • ¼ cup unsweetened cashew milk
  • 2 ½ teaspoon low sodium creole seasoning or poultry seasoning
  • ¼ teaspoon kosher salt


  • 8 oz. whole wheat spaghetti
  • 2 tablespoon avocado oil

Tomato Basil:

  • 1 tablespoon garlic chopped fine
  • 1 teaspoon Italian herb
  • 1 bay leaf
  • ¼ cup white wine
  • 29 oz. can tomato sauce
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon sugar
  • ½ cup chopped basil garnish
  • 1 cup shredded parmesan garnish


  • Preheat oven, turn on the heat to medium in a small skillet add avocado oil, onion, bell pepper and celery, cook for 2 minutes, stirring a few times, remove from skillet.
  • In a bowl add ground turkey, panko bread crumbs, cashew milk, creole seasoning, kosher salt and vegetable mixture, mix for 1 minute until spices and vegetables are well combined. On a foiled lined baking sheet spray with cooking spray for 2 seconds. Weigh out 2 oz. of ground turkey, place on baking sheet. After roll each into a meatball, then pop in the oven for 20 minutes. Remove from the oven and allow to cool for 10 minutes.
  • Turn on the heat to high in a large pot filled with water bring to a boil, once water is at a full boil, add pasta and cook for 8 minutes, stirring occasionally. Drain pasta, add avocado oil and toss to combine.
  • Turn on the heat to high in a large pot in a medium pot spray with cooking spray for 2 seconds add the garlic, Italian herb and bay, cook for 30 seconds. Add the white wine, tomato sauce, kosher salt, black pepper and sugar. Bring to a boil, then simmer for 6 minutes. Remove bay leaf before using.
  • Serve each 4 oz. of pasta, 4 oz. meatballs, 2 oz. tomato basil sauce, 2 tablespoons chopped basil and ¼ cup parmesan.


Preheat oven to 425 degrees


Calories: 439kcal
Cooked this recipe?Let me know how it was!

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