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This Turkey Meatballs and Spaghetti recipe contains fresh herbs and roasted garlic flavor. It's a perfect weeknight or Sunday dinner flex that'll surprise everybody who takes a bite.
What do you serve meatballs with other than pasta? Try these options: Baked Sweet Potatoes, Garlic Herb Mashed Potatoes, Southern Green Beans, Yellow Squash Fritters, and Collard Greens.
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Spaghetti and meatballs is a delicious Italian-American dish initially inspired by traditional dishes from southern Italy. The modern version of spaghetti and meatballs brings together spaghetti, flavorful tomato sauce, and mouthwatering meatballs deliciously crafted by Italian immigrants in the USA.
I've always loved the flavor of roasted garlic, so I decided to make some stuffed meatballs with garlic confit. This takes these turkey meatballs to new heights because it is a savory-sweet flavor that surprises your family and guests not expecting it. Using turkey makes it healthier and easier to digest than using ground beef.
Using panko crumbs instead of bread crumbs yields a moist and tender meatball. That would make an Italian grandmother very proud. The large Sicilian community in New Orleans inspired me to blend Italian and Creole flavors to create a healthy dish that tastes divine.
I know you're drooling, so let's jump into how to make some incredible turkey meatballs.
Key Ingredients
Look at this list of ingredients to make sure you have everything you need to whip up easy turkey meatballs.
Ground Turkey
I like to use 85/25 ground turkey to have more flavor. Turkey is already a very lean meat, which is why it's easier to dry out, but my simple technique will make them moist and succulent.
Garlic Cloves
When you saw garlic confit, you may have thought this wouldn't be an easy turkey meatballs recipe would be challenging. However, you can use the leftover garlic oil in any dish you desire and keep roasted garlic on hand to add flavor to your meals.
Panko Bread Crumbs
I enjoy using panko bread crumbs because the larger flakes let me use less and get more done than traditional bread crumbs. You can find them located near the regular breadcrumbs. It also keeps me from using an egg as a binder.
Chicken Stock
Chicken stock adds moisture, binds the bread crumbs, and keeps them moist.
Herbs and Spices
I enjoy mixing fresh and dried herbs to add a touch of freshness and the desired flavors to my dishes without the need to chop each herb individually. You'll also need my Savory Cajun seasoning for these meatballs to enhance the flavor even more. Alternatively, you can use my homemade Creole seasoning as a substitute. Check out the recipe here.
Tomato Sauce
My preferred tomato sauce is Hunt's, although Joval is a close second. You don't have to use San Marzano tomatoes to make a delicious sauce.
White Wine
Adding a splash of white wine to your tomato sauce will enhance its flavor. Rest assured, it will evaporate during cooking and won't be present when you serve it.
How To Make Spaghetti and Turkey Meatballs
I know everybody thinks they make a bomb tomato sauce, but I have a slight advantage since I grew up eating Creole cuisine all my life. I know a few things about tomato sauces. I focused on Italian cuisine in culinary school, so I've perfected making moist and flavor meatballs with a Creole-Italian grandfather sauce.
Garlic Confit
You can go about this in two ways: the first is my preferred option, and the second is excellent for building confidence.
Option 1: Add 16 peeled garlic cloves to a small pot, cover with oil, and turn the heat to medium. Cook until oil begins to simmer (tiny bubbles), cover, and reduce heat to low. Cook for 40 minutes, until garlic turns a golden brown and is easy to place with a knife.
Option 2: In a small skillet over medium heat, heat oil for 2-3 minutes. Add one garlic clove. It should sizzle slightly; once this happens, add the remaining cloves and brown for about 1 minute on both sides. Garlic should have a light brown color. Remove the roasted garlic cloves and save the oil.
Turkey Meatballs:
While the garlic is cooking, preheat oven to 400°F/ 204°C. Mix turkey, thyme, oregano, basil, panko, parmesan cheese, fresh parsley, chicken stock, and kosher salt in a large bowl.
Form meat mixture into your preferred size meatball, make a dimple with your thumb, and place one roasted garlic clove in the center.
Squeeze the meat around it, and roll it in your hands 10 times; place it on a baking sheet.
Bake for 15-20 minutes until golden brown. Time varies depending on the size of your meatballs.
Tomato Sauce:
Heat garlic oil over medium heat in a medium pan; stir in chopped garlic, oregano, thyme, and bay leaves, and cook for 20 seconds.
Add white wine, reduce by a third; add tomato sauce, kosher salt, black pepper, and granulated sugar.
Bring to a boil, add meatballs, and simmer for 10 minutes.
To serve, reserve some sauce for the meatballs, toss cooked spaghetti in tomato sauce, add to a plate, add turkey meatballs, spoon some sauce over each, and garnish with parmesan cheese and fresh parsley.
How To Store Spaghetti and Turkey Meatballs
Garlic Confit: After garlic cools off, place in an airtight container in the fridge for 7 days. Garlic oil is best kept in a container or oil dispenser for 1 month.
Turkey Meatballs: After the meatballs cool off, place them in an airtight container in the fridge for 7 days. You can freeze them in a freezer storage bag for 2 months. Thaw 24 hours before reheating, or thaw in a large bowl of cold water in the sink for 2 hours.
Reheat meatballs in a medium saucepan until the mixture starts to boil, about 10 minutes or less, depending on how much you're reheating.
Tomato Sauce: Sauce can be made one day in advance and reheated over medium heat in a pot until it has a low boil.
Pro Recipe Substitution, Tips & Tricks
Here are the best practices, techniques, substitutes, and flavor builders for these succulent turkey meatballs.
- Prepare the garlic confit the day before or an hour before cooking. You can save the garlic oil for future use.
- I love Hunt's tomato sauce, but you can use crushed or diced tomatoes to make a delicious marinara sauce.
- Oil and water don't mix, so avoid adding oil to your pasta water; only add salt. Instead, after boiling your pasta, toss it with oil to prevent sticking.
- For a heartier meal, you can substitute ground turkey with ground beef.
- If you can't find panko, use half the amount listed for plain breadcrumbs. There is no need for Italian style, as we'll be seasoning everything with lots of love.
- You can replace all the dried herbs with Italian seasoning. If you don't have any Savory Cajun seasoning, you can use my Creole seasoning instead. Check out the recipe here.
- I like to hand-roll my turkey meatballs, but using an ice cream scoop ensures they're uniform in size. If the turkey mixture sticks to your hand, moisten your hands with a bit of oil to prevent sticking. The meatball is fully cooked when an instant-read thermometer inserted in the center reads 165°F.
- Use milk or half and half instead of chicken stock for a more flavorful meatball.
- I prefer fresh parmesan cheese for its superior taste, but you can also use shredded or grated parmesan cheese. Parmeiggano-Reggiano is the best on the market.
FAQ
Here are the reader's top questions about making spaghetti and turkey meatballs.
How do you keep turkey meatballs from falling apart?
A binder such as egg or bread crumbs is essential to prevent the meatballs from falling apart. I prefer using panko bread crumbs and milk or chicken stock to bind and add moisture to my meatballs.
Should you cook meatballs before putting them in the sauce?
Cooking your meatballs will enhance their flavor by creating a crust, which helps them maintain their shape in the sauce. However, you do not need to cook them before putting them in the sauce.
Can you use ground turkey instead of ground beef for meatballs?
Ground turkey is a healthier option than ground beef for making meatballs. While ground turkey can be drier due to its lower fat content, you can still create juicy and flavorful meatballs with the right ingredients and add olive oil to enhance moisture.
What to serve with spaghetti and turkey meatballs?
Of course, you need a yummy bread and drink to wash it down. Here are a few of my favorites: Blackberry Mint Sangria, Flatbread with Shallot Herb Butter, and Moist Southern Cornbread.
More Turkey Recipes
Here are more incredible turkey recipes to add to your weekly rotation
- Smothered Turkey Necks
- Smothered Turkey Wings
- 5-Minute Turkey Gravy
- How To Roast A Turkey Guide
- Curried Turkey Necks
- Roasted Turkey Tenderloin
Before You Begin
Before getting started, here are the steps I use to get organized.
Step 1: Read the recipe once before you make the roasted garlic a day or a few hours before if you're tight on time.
Step 2: Measure everything out into individual bowls.
Step 3: Use an oven thermometer to ensure your oven is heating to the right temperature. Place in the center of the oven while it's preheating. Please wait 5 minutes after it's ready to confirm. Then, adjust your temperature according to what is necessary.
Step 4: Start following the recipe and prepare for the best turkey meatball you've ever had.
And just like that, we've transformed humble ground turkey into a star-studded main course. Your spaghetti and meatballs dinner just got a healthy, flavorful upgrade that will make your taste buds dance. Let's Eat!
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📖 Recipe
Turkey Meatballs and Spaghetti
Ingredients
Roasted Garlic:
- 1 cup peeled garlic cloves
- 1 ½ cups olive oil
Turkey Meatballs:
- 2 lbs. ground turkey
- 4 sprigs thyme chopped
- 1 teaspoon dry oregano
- 1 teaspoon dry basil
- ½ cup panko breadcrumbs or 2 slices of bread
- ½ cup Parmesan cheese plus more for garnish
- ¼ cup chopped Italian parsley plus more for garnish
- ¼ cup unsalted chicken stock or milk
- 2 ½ teaspoons Savory Cajun Seasoning
- 1 teaspoon kosher salt
- 1 pound of cooked spaghetti
Tomato Sauce:
- 1 tablespoon garlic oil
- 4 cloves roasted garlic chopped
- 1 ½ teaspoons dry oregano
- 1 ½ teaspoons dry thyme
- 2 bay leaves
- ½ cup white wine or red wine
- 2 29 oz. can tomato sauce
- 2 teaspoons kosher salt
- ¾ teaspoons black pepper
- 1 teaspoon granulated sugar
Instructions
Garlic Confit:
- You can go about this in two ways: the first is my preferred option, and the second is excellent for building confidence.
- Option 1: Add peeled garlic cloves to a small pot, cover with oil, and turn the heat to medium. Cook until oil begins to simmer (tiny bubbles), cover, move to the lowest powered burner, usually in the back, and reduce heat to low. Cook for 40 minutes, until garlic turns a golden brown and is easy to place with a knife.
- Option 2: In a small skillet over medium heat, heat oil for 2-3 minutes. Add one garlic clove. It should sizzle slightly; once this happens, add the remaining cloves and brown for about 1 minute on both sides. Garlic should have a light brown color.
- Remove the roasted garlic cloves and save the oil.
Turkey Meatballs:
- While the garlic is cooking, preheat oven to 400°F/ 204°C. In a large bowl, mix turkey, thyme, oregano, basil, panko, parmesan cheese, fresh parsley, chicken stock, and kosher salt.
- Form meat mixture into your preferred size meatball, make a dimple with your thumb, and place one roasted garlic clove in the center; squeeze the meat around it, and roll in your hands 10 times; place on a baking sheet.
- Bake for 15-20 minutes until golden brown. Time varies depending on the size of your meatballs.
Tomato Sauce:
- Heat garlic oil over medium heat in a medium pan; stir in chopped garlic, oregano, thyme, and bay leaves, and cook for 20 seconds. Add white wine, reduce by a third; add tomato sauce, kosher salt, black pepper, and granulated sugar. Bring to a boil, add meatballs, and simmer for 10 minutes.
- To serve, remove meatballs, toss cooked spaghetti in tomato sauce, add to a plate, add turkey meatballs, spoon some sauce over each, and garnish with parmesan cheese and fresh parsley.
Video
Notes
- Prepare the garlic confit the day before or an hour before cooking. You can save the garlic oil for future use.
- I love Hunt's tomato sauce, but you can use crushed or diced tomatoes to make a delicious marinara sauce.
- Oil and water don't mix, so avoid adding oil to your pasta water; only add salt. Instead, after boiling your pasta, toss it with oil to prevent sticking.
- For a heartier meal, you can substitute ground turkey with ground beef.
- If you can't find panko, use half the amount listed for plain breadcrumbs. There is no need for Italian style, as we'll be seasoning everything with lots of love.
- You can replace all the dried herbs with Italian seasoning. If you don't have any Savory Cajun seasoning, you can use my Creole seasoning instead. Check out the recipe here.
- I like to hand-roll my turkey meatballs, but using an ice cream scoop ensures they're uniform in size. If the turkey mixture sticks to your hand, moisten your hands with a bit of oil to prevent sticking. The meatball is fully cooked when an instant-read thermometer inserted in the center reads 165°F.
- Use milk or half and half instead of chicken stock for a more flavorful meatball.
- I prefer fresh parmesan cheese for its superior taste, but you can also use shredded or grated parmesan cheese. Parmeiggano-Reggiano is the best on the market.
Ashleigh Owens says
Another great recipe!! I have to be honest I felt like an idiot trying to do the Garlic Confit. I felt like it started to burn so the definitely didn’t cook for 40 minutes. So when I make this I just sauté, some minced garlic, onions, parsley, and thyme. I let it cool then I add that to my meatball mixture. Also I brown them on all sides for a few minutes before I continue baking them in the oven with the sauce and some mozzarella on top. It always comes out great!!
Barbara says
Just wanted to say,I enjoy reading your emails and most helpful hints to use with other recipes
I’ve tried several recipes and all are scrumptious
I love the way you ad hints of true southern cooking
Thank you
Barbara
Kenneth Temple says
That means a lot Barbara. Thank You!
Sharon says
Will try this delicious recipe.
Koko says
That confit garlic really takes this spaghetti up a notch!
Kenneth Temple says
The garlic confit is amazing!