Recipe: Amore Turkey Meatballs with Spaghetti

by Ginny on May 1, 2011

With ground turkey, rolled oats, and a heap of garlic, these are meatballs your mouth AND your heart will love. Serve over your favorite spaghetti.

This makes a big batch– enough for about 10 servings. Perfect if you’re having a BIG family-style dinner. If not, you can easily halve it but why not economize your efforts, and freeze the remaining meatballs in sauce for those nights when you want a home cooked meal without having to do the home cooking?  For two of us, we had 4 servings to eat over a couple days, 3 or 4 to freeze, and with the rest we split a baguette and made a quick and easy french bread pizza with the remaining meatballs and sauce, black olives, artichoke hearts, fresh tomato, mozzarella, and Asiago cheese. YUM.

For the meatballs:

  • 1 1/2 pounds ground turkey
  • 1/2 cup rolled oats
  • 1/2 cup bread crumbs
  • 2 tablespoons chopped Italian parsley
  • 1 egg
  • 2 teaspoons Worcestershire sauce
  • 5 medium cloves garlic, pressed or finely minced
  • 2/3 cup freshly grated Romano or Parmesan cheese
  • 1 heaping teaspoon kosher salt
  • freshly ground pepper, to taste

In a large mixing bowl combine all ingredients and mix with your hands to combine. For best texture, do not over mix. Spray a rimmed baking sheet with cooking spray. Roll turkey mixture into 1 1/2 inch balls and arrange in rows on rimmed baking sheet so that none of the meatballs are touching. Place oven rack about 7 inches from broiler, and heat broiler to high. Place meatballs in oven and broil 5 minutes or until nicely browned. You may need to flip the meatballs and brown the underside (I didn’t) if the heat from the baking sheet didn’t brown them already. Just depends on your oven. Keep an eye on them until they are nicely browned on at least 2 sides. Set aside until you’re ready to add them to the sauce.

 For the sauce:

  • 3 tablespoons extra virgin olive oil
  • 5 medium cloves garlic, pressed or finely minced
  • 2 [28 ounce] cans whole peeled tomatoes, whizzed in blender 2 to 3 seconds
  • 5 large basil leaves, or equivalent
  • freshly grated Parmesan cheese, for garnish

Saute the garlic in olive oil over medium-high heat until fragrant, about 2 minutes. Add tomatoes and meatballs and bring to a simmer. Reduce heat to medium-low, and let simmer, uncovered, 45 minutes. Roughly chop fresh basil, add to sauce. Simmer 15 minutes more. This is a good time to boil your spaghetti. Taste the sauce for salt and pepper and serve over pasta with freshly grated Parmesan.

Serves 10

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