Adapted from Ina Garten\u2019s \u201cReal Meatballs and Spaghetti\u201d<\/span><\/a><\/p>\nI have always loved spaghetti and meatballs. \u00a0Since 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. \u00a0Spaghetti and meatballs are a simple yet delicious staple that anyone can enjoy. \u00a0It is also an extremely versatile recipe because it can be made with almost any meat, including beef, chicken, turkey, or pork. \u00a0Another 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.<\/p>\n
For meatballs:<\/span><\/p>\n1 lb Italian seasoned ground turkey<\/span><\/p>\n1\/2 cup panko breadcrumbs<\/span><\/p>\n1\/2 cup shredded mozzarella<\/span><\/p>\n1\/2 cup grated parmesan<\/span><\/p>\n1\/2 cup chopped parsley<\/span><\/p>\n1 egg<\/span><\/p>\n1 1\/2 tablespoon garlic powder<\/span><\/p>\n1 1\/2 tablespoon onion powder<\/span><\/p>\n1 1\/2 tablespoon Italian seasoning<\/span><\/p>\n1 tablespoon paprika<\/span><\/p>\n1 tablespoon crushed red pepper flakes<\/span><\/p>\n1 tablespoon fresh ground black pepper<\/span><\/p>\n1 tablespoon salt<\/span><\/p>\nOlive oil<\/span><\/p>\nVegetable oil<\/span><\/p>\n <\/p>\n
For sauce: <\/span><\/p>\n1 (28 ounce) can tomato puree<\/span><\/p>\n1 cup chopped white onion<\/span><\/p>\n3 cloves minced garlic<\/span><\/p>\n1\/4 cup chopped parsley<\/span><\/p>\n1\/4 cup chopped basil<\/span><\/p>\n1 tablespoon crushed red pepper flakes<\/span><\/p>\n1 tablespoon fresh ground black pepper<\/span><\/p>\n1 tablespoon salt<\/span><\/p>\nGrated parmesan<\/span><\/p>\n <\/p>\n
For serving:<\/span><\/p>\n1 pound thin spaghetti, cooked according to package directions<\/span><\/p>\nGrated parmesan<\/span><\/p>\nChopped parsley<\/span><\/p>\nChopped basil<\/span><\/p>\n <\/p>\n
Directions:<\/span><\/p>\nPlace 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. \u00a0Thoroughly mix together with wet hands. \u00a0Form the mixture into roughly ping pong ball sized meatballs. \u00a0You should end up with about 20 meatballs.<\/span><\/p>\nPour equal amounts of vegetable and olive oil into a pan to a depth of about 1\/4-inch. \u00a0On medium-high heat, place the meatballs (in batches of 4 or 5) into the oil and brown on all sides. \u00a0Do not cook the meatballs all the way, and do not put too many in the pan at once. \u00a0After each batch is done browning, place the meatballs on a plate covered in paper towels. \u00a0Discard most of the oil but don\u2019t clean the pan.<\/span><\/p>\nTo make the sauce, reheat the same pan to medium heat. \u00a0Add the onion and saute until translucent. \u00a0Then add the garlic and saute for 30 more seconds. \u00a0Using a wooden spoon, mix everything together and scrape up the browned bits at the bottom of the pan. \u00a0Add the tomato puree, parsley, basil, red pepper flakes, black pepper, and salt. \u00a0Give the mixture a final stir and add all of the meatballs. \u00a0Grate desired amount of parmesan over the meatballs, cover, and reduce heat to medium-low. \u00a0Simmer for around 25 minutes, then serve immediately over cooked spaghetti. \u00a0Top with grated parmesan, and chopped basil and parsley.<\/span><\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":"
Spaghetti and Spicy Turkey Meatballs Adapted from Ina Garten\u2019s \u201cReal Meatballs and Spaghetti\u201d I have always loved spaghetti and meatballs. \u00a0Since 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. […]<\/p>\n","protected":false},"author":316,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-715","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/715","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/users\/316"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/comments?post=715"}],"version-history":[{"count":3,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/715\/revisions"}],"predecessor-version":[{"id":718,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/posts\/715\/revisions\/718"}],"wp:attachment":[{"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/media?parent=715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/categories?post=715"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.dwrl.utexas.edu\/rhetoric-of-food\/wp-json\/wp\/v2\/tags?post=715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}