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  • Spaghetti and Turkey Meatballs Classico

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Spaghetti and Turkey Meatballs Classico

Servings: 8

Ingredients

  • 2 lbs. Perdue® Ground Turkey
  • 3 Large eggs — lightly beaten
  • 1/2 c. Italian-seasoned Breadcrumbs
  • 1 whole Small Onion — finely chopped
  • 2 cloves garlic — finely minced
  • 1/3 c. water
  • 1/2 c. grated Parmesan cheese
  • 1 dash salt
  • 1 dash ground pepper
  • 10 oz. tomato paste
  • 16 oz. tomato sauce
  • 12 oz. prepared pasta sauce
  • 1 1/2 tbsp. Dried oregano
  • 1 tbsp. dried crushed basil
  • 16 oz. uncooked spaghetti
  • 1 c. Parmesan cheese — shredded

Instructions

  1. Combine turkey, beaten eggs, breadcrumbs, chopped onion, minced garlic, water, 1/2 c. grated Parmesan cheese, salt and ground pepper together in a bowl. Shape into 32 1 1/2" size meatballs.
  2. Heat large non-stick skillet over medium-high heat and place meatballs in skillet (cook in two batches if necessary).
  3. Reduce heat and cook meatballs until browned on all sides.
  4. Scoop tomato paste on top of browned turkey meatballs; add tomato sauce and prepared pasta sauce. Sprinkle oregano and basil on top of all ingredients and stir gently to blend.
  5. Loosely cover skillet, reduce heat and simmer for approximately 45 minutes, stirring occassionally.
  6. While turkey meatballs and sauce are cooking, boil water and prepare spaghetti according to directions.
  7. Serve drained pasta on a plate and top each portion with 4 turkey meatballs. Garnish with shredded Parmesan cheese.