Italian Turkey Meatballs in Tomato-Basil Sauce over Whole-Wheat Spaghetti
Tender turkey-and-herb meatballs simmered in a quick garlic-tomato sauce and tossed through whole-wheat spaghetti — the weeknight classic, lightened but still generous.
Best for high-protein · family weeknight dinner
Lean turkey can turn into little rubber balls if you treat it like beef, so the trick here is a milk-soaked breadcrumb panade and a gentle simmer in the sauce — they poach as much as they fry, and stay soft. Whole-wheat spaghetti brings nutty depth and real fiber without anyone feeling shortchanged, and a scatter of parmesan and torn basil at the end does the heavy lifting on flavor. It's the family dinner everyone actually eats.
Ingredients
Pasta
- 320 g Whole-wheat spaghetti
Meatballs
- 500 g lean ground turkey
- 40 g wholemeal breadcrumbs
- 60 ml Milk
- 1 piece large eggs , lightly beaten
- 30 g Parmesan , finely grated, plus more to serve
- 1 clove garlic cloves , grated
- 2 g dried oregano
- 30 ml olive oil
- 5 g fine sea salt
- 1 g black pepper , freshly ground
Sauce
- 3 clove garlic cloves , thinly sliced
- 700 g canned crushed tomatoes
- 20 g tomato paste
- 15 g Fresh basil , leaves torn
Instructions
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1
In a large bowl, stir the breadcrumbs into the milk and let them soak for 5 minutes until pasty. Add the turkey, egg, parmesan, grated garlic, oregano, salt and a good grind of pepper. Mix with your hands just until combined — overworking makes them tough. Roll into walnut-sized meatballs (about 5 per serving).
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2
Heat half the olive oil in a large deep skillet over medium-high. Brown the meatballs in two batches, turning, until golden on all sides but not cooked through, about 5 minutes per batch. Set aside on a plate.
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3
Bring a large pot of well-salted water to the boil for the pasta.
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4
Lower the skillet to medium, add the remaining olive oil and the sliced garlic, and cook 1 minute until fragrant. Stir in the tomato paste for 30 seconds, then the crushed tomatoes and a splash of water. Season with the remaining salt and simmer 5 minutes.
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5
Return the meatballs and any juices to the sauce, cover, and simmer gently until cooked through (74°C), 12–14 minutes. Meanwhile cook the spaghetti until al dente per the packet, then drain, reserving some pasta water.
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6
Toss the drained spaghetti with a ladleful of sauce and a splash of pasta water to coat. Divide between bowls, top with meatballs and more sauce, and finish with torn basil and extra parmesan.