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Spaghetti and Turkey Meatballs with Marinara
Spaghetti and Turkey Meatballs with Marinara

Spaghetti and Turkey Meatballs with Marinara

45 Min(s)
25 Min(s) Prep
20 Min(s) Cook
Nothing goes together like spaghetti and turkey meatballs. Top with CLASSICO sauce, parsley & cheese for our Spaghetti and Turkey Meatballs with Marinara.
What You Need
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4 servings
Original recipe yields 4 servings
1 Tbsp. olive oil
1 small onion, chopped
1/2 cup water
3/4 cup STOVE TOP Everyday Stuffing Mix for Chicken
1/2 lb. ground turkey
1 egg, beaten
1/2 cup KRAFT Shredded Parmesan Cheese, divided
1/4 cup chopped fresh parsley, divided
6 oz. spaghetti, uncooked
1 jar (24 oz.) CLASSICO Marinara with Plum Tomatoes & Olive Oil Pasta Sauce
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Let's Make It
1
Heat oven to 400°F.
2
Heat oil in large saucepan on medium heat. Add onions; cook 5 to 6 min. or until crisp-tender, stirring frequently. Meanwhile, add water to stuffing mix in large bowl; stir until just moistened. Let stand 5 min.
3
Add turkey, egg, onions, and 2 Tbsp. each cheese and parsley to stuffing; mix just until blended. Shape into 12 meatballs, each about 1-1/2 inches in diameter. Place on parchment-covered rimmed baking sheet.
4
Bake 18 to 20 min. or until done (165°F). Meanwhile, cook spaghetti in same saucepan used to cook onions as directed on package, omitting salt.
5
Drain spaghetti in colander. Add pasta sauce to saucepan; cook on medium-low heat 2 to 3 min. or until heated through, stirring frequently. Add meatballs; stir until evenly coated. Cook 5 min., stirring frequently.
6
Place spaghetti on large platter; top with meatballs and sauce. Sprinkle with remaining cheese and parsley.
Kitchen Tips
Tip 1
Substitute
Prepare recipe as directed, using 3/4 cup (1/4 of 6-oz. pkg.) STOVE TOP Stuffing Mix for Chicken. Store remaining stuffing mix from package in airtight container at room temperature up to 1 month. Use to prepare stuffing as directed on package, reducing the butter to 3 Tbsp. and water to 1 cup plus 2 Tbsp.
Tip 2
Note
Cool any leftover meatballs and sauce. Spoon into freezer-weight resealable plastic bags; place bags flat in the freezer so meatballs freeze individually. Freeze up to 3 months. Thaw in refrigerator overnight before using as desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 95mg
32%
Sodium 1060mg
46%
Total Carbohydrates 41g
15%
Dietary Fibers 4g
14%
Sugars 9g
18%
Protein 24g
48%
Vitamin A
25%
Vitamin C
10%
Calcium
6%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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