Spaghetti with Turkey Meatballs

Ingredients for Spaghetti with Turkey Meatballs

• 3.6kg tomatoes, cut into chunks

• 1 large onion, chopped

• 60ml plus 1 1/2 tablespoons olive oil, divided

• 5 cloves garlic, roughly chopped

• 1/2 teaspoons red pepper flakes or 1 small dried hot pepper, chopped (optional)

• 1 tablespoon plus 1 teaspoon salt, preferably sea salt, divided

• 300g Italian bread, torn into bite-size pieces

• 180ml 1 percent milk

• 450g turkey mince (93 percent lean)

• 1 egg, beaten

• 230g whole-wheat spaghetti

• Grated Parmesan or Romano (optional)

Heat oven to 204°C. In a large baking dish, combine tomatoes, onion, 60ml oil, garlic, pepper flakes (if desired) and 1 tablespoon salt; cover; roast 45 minutes. Remove dish from oven; mash mixture to break down tomatoes. Cook, uncovered, until sauce is thick and reduced, 45 minutes. In a bowl, soak bread in milk until it absorbs liquid, 10 minutes; add turkey, egg and remaining 1 teaspoon salt; mix until just combined. Gently roll meat mixture into 16 equal-sized balls. In a large nonstick saucepan, heat remaining 1 1/2 tablespoons oil over medium-high heat. Sauté meatballs, turning occasionally, until light brown, 5 minutes. Add tomato sauce to meatballs; reduce heat; simmer until cooked through, 20 minutes. Cook pasta as directed on package. Serve sauce over pasta; top with cheese, if desired.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.