Spicy Turkey Meatballs and Spaghetti

  4.7 – 99 reviews  • Spaghetti
Level: Easy
Total: 1 hr 10 min
Prep: 25 min
Inactive: 5 min
Cook: 40 min
Yield: 8 servings
Level: Easy
Total: 1 hr 10 min
Prep: 25 min
Inactive: 5 min
Cook: 40 min
Yield: 8 servings

Ingredients

  1. 3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed
  2. 2/3 cup whole milk
  3. 2 pounds ground turkey (85-percent to 92-percent lean)
  4. 1/2 pound sweet Italian pork sausage, casings removed
  5. 4 ounces thinly sliced prosciutto, finely chopped
  6. 1 cup freshly grated aged Asiago cheese
  7. 1/2 cup minced fresh parsley
  8. 1 teaspoon dried oregano
  9. 1 teaspoon crushed red pepper flakes
  10. Kosher salt and freshly ground black pepper
  11. 3 tablespoons good olive oil, plus extra for brushing the meatballs
  12. 2 extra-large eggs, lightly beaten
  13. 3 (24-ounce) jars good marinara sauce, such as Rao’s
  14. 2 pounds dried spaghetti, such as De Cecco
  15. Freshly grated Parmesan (or Asiago) cheese, for serving

Instructions

  1. Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.
  2. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.
  3. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine.
  4. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked.
  5. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.

Nutrition Facts

Serving Size 1 of 8 servings
Calories 1026
Total Fat 35 g
Saturated Fat 10 g
Carbohydrates 114 g
Dietary Fiber 9 g
Sugar 18 g
Protein 60 g
Cholesterol 180 mg
Sodium 2109 mg
Serving Size 1 of 8 servings
Calories 1026
Total Fat 35 g
Saturated Fat 10 g
Carbohydrates 114 g
Dietary Fiber 9 g
Sugar 18 g
Protein 60 g
Cholesterol 180 mg
Sodium 2109 mg

Reviews

Abigail Fitzgerald
Perfect!
Miss Brittney Hester
Love the recipe but cut the amount of red pepper flakes in half. I use some meatballs for spaghetti and make some of them smaller for use in James Beard’s lasagna. It always gets rave reviews!
Robert Christensen
These were good, but when I see a recipe called “Turkey Meatballs, I would not expect pork products to included in it. Rename this recipe to be more accurate, and give us a new recipe using Ground Turkey as the only “Meat” in it!
Michael Medina
Rao’s? Ina, this is unacceptable. where’s your sauce recipe? Lol
Ashley Brown
Made these last weekend and they were a hit! I didn’t add the prosciutto, didn’t have any and used spicy chicken sausage instead of pork. My guys loved them. I will double next time and freeze a batch. Thank you Ina ❤️
Karen Murphy
These meatballs were delish! Used the Rao’s sauce (thankful for the cheat). Yet another gem. Thanks Ina!!
Sarah Rivera
I have been making these for years – I bake them in the oven then slow cook then in the sauce in a crock pot. Absolutely delicious!
Mr. Steve Richardson MD
Favorite at my house!
Morgan Mccormick
I love Ina, this is just the best spaghetti and meatballs recipe ever, it’s our Christmas tradition now! ☺️
James Watson
I came across this recipe about 2 months ago and I have to say I was a little hesitant to try it because I use turkey in other recipesI make and it turns out good but I always feel like I’m settling for a healthy version of a dish that I like while missing all the original flavors that I love. Not the case here!!! The texture and flavor are top notch. I just made my 3rd by batch of them (in 2 months)tonight for meatball subs. They freeze well. Our favorite meatballs. 

 

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