Spaghetti and Spicy Turkey Meatballs

Adapted from Ina Garten’s “Real Meatballs and Spaghetti”

I have always loved spaghetti and meatballs.  Since I was a child my mother would make this dish for my brother and I, and it was a great break to the monotonous stream of Iranian food that we would normally eat.  Spaghetti and meatballs are a simple yet delicious staple that anyone can enjoy.  It is also an extremely versatile recipe because it can be made with almost any meat, including beef, chicken, turkey, or pork.  Another aspect to the versatility of this dish is the fact that you can change almost any part of the seasoning, including adding your own seasonings, and it will still taste delicious.

For meatballs:

1 lb Italian seasoned ground turkey

1/2 cup panko breadcrumbs

1/2 cup shredded mozzarella

1/2 cup grated parmesan

1/2 cup chopped parsley

1 egg

1 1/2 tablespoon garlic powder

1 1/2 tablespoon onion powder

1 1/2 tablespoon Italian seasoning

1 tablespoon paprika

1 tablespoon crushed red pepper flakes

1 tablespoon fresh ground black pepper

1 tablespoon salt

Olive oil

Vegetable oil

 

For sauce:

1 (28 ounce) can tomato puree

1 cup chopped white onion

3 cloves minced garlic

1/4 cup chopped parsley

1/4 cup chopped basil

1 tablespoon crushed red pepper flakes

1 tablespoon fresh ground black pepper

1 tablespoon salt

Grated parmesan

 

For serving:

1 pound thin spaghetti, cooked according to package directions

Grated parmesan

Chopped parsley

Chopped basil

 

Directions:

Place ground turkey, breadcrumbs, mozzarella, parsley, egg, garlic powder, onion powder, Italian seasoning, paprika, red pepper flakes, black pepper, salt, and a drizzle of olive oil in a mixing bowl.  Thoroughly mix together with wet hands.  Form the mixture into roughly ping pong ball sized meatballs.  You should end up with about 20 meatballs.

Pour equal amounts of vegetable and olive oil into a pan to a depth of about 1/4-inch.  On medium-high heat, place the meatballs (in batches of 4 or 5) into the oil and brown on all sides.  Do not cook the meatballs all the way, and do not put too many in the pan at once.  After each batch is done browning, place the meatballs on a plate covered in paper towels.  Discard most of the oil but don’t clean the pan.

To make the sauce, reheat the same pan to medium heat.  Add the onion and saute until translucent.  Then add the garlic and saute for 30 more seconds.  Using a wooden spoon, mix everything together and scrape up the browned bits at the bottom of the pan.  Add the tomato puree, parsley, basil, red pepper flakes, black pepper, and salt.  Give the mixture a final stir and add all of the meatballs.  Grate desired amount of parmesan over the meatballs, cover, and reduce heat to medium-low.  Simmer for around 25 minutes, then serve immediately over cooked spaghetti.  Top with grated parmesan, and chopped basil and parsley.