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

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  • 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. 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).
  • 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.
  • 4. Cook the spaghetti according to the package directions. Serve with the meatballs and sauce. Sprinkle with parmesan and oregano before serving.


Can use leftover meatballs in as a Meatball Sandwich on a roll or a bun. To add iron to the diet - in the last several minutes of cooking the sauce and meatballs together, mix in fresh spinach into the pan.

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