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Spaghetti with Turkey Meatballs (from Nancy London - Real Simple mag reader)
Spaghetti with Turkey Meatballs (from Nancy London - Real Simple mag reader)

Spaghetti with Turkey Meatballs (from Nancy London - Real Simple mag reader)

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
4 tablespoons olive oil, divided
1 large onion, chopped
4 cloves garlic, finely chopped, divided
1 can (28-ounce) tomato puree
1 can (6-ounce) tomato paste
1 tablespoon sugar
1/2 cup grated parmesan cheese, plus more for serving (2 ounces), divided
2 tablespoons chopped fresh oregano, divided, plus more for serving
Kosher salt and black pepper
1 large egg
1 1/4 pounds ground turkey, preferably dark meat
16 saltine crackers, finely crushed (about 3/4 cup)
12 ounces spaghetti (3/4 box)
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Let's Make It
1
1. Heat 2 tablespoons of the oil in a Dutch oven or large saucepan over medium heat. Add the onion and half the garlic and cook, stirring occasionally, until the onion is tender, 8 to 10 minutes. Add the tomato puree and paste, sugar, half the parmesan, 1 tablespoon of the oregano, 1/2 teaspoon salt, and 1½ cups water. Simmer, partially covered, stirring occasionally, for 30 minutes.
2
2. Meanwhile, in a large bowl, lightly beat the egg. Add the turkey, crackers, the remaining parmesan, garlic, and oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape the mixture into 12 meatballs (about 1½ inches each).
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4
3. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat and cook the meatballs, turning occasionally, until browned, 6 to 8 minutes. Add to the sauce and simmer, stirring occasionally, until the sauce thickens, 25 to 30 minutes.
5
4. Cook the spaghetti according to the package directions. Serve with the meatballs and sauce. Sprinkle with parmesan and oregano before serving.
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