Carolyn's Dish / Chicken & Turkey
6-Ingredient Spaghetti and Meatballs Recipe
Servings
4
Ingredients
- 1 pound 1 pound ground turkey*
- ⅔ cup bread crumbs or quinoa flakes for GF
- ½ cup store-bought pesto or homemade
- 1 tsp kosher salt
- Plenty of freshly ground pepper
- 4 tbsp extra virgin olive oil
- 2 large cloves garlic (minced)
- 1 28-ounce can of San Marzano tomatoes (pureed)
- 1 tsp kosher salt
- Plenty of freshly ground pepper
- 12 ounces spaghetti noodles** Use GF if you like
- 6 basil leaves, shredded (optional)
- Grated parmesan Reggiano (optional)
- Red chili flakes (optional)
Instructions
- 1
In a large mixing bowl, mix together the breadcrumbs, pesto, salt and pepper.
- 2
Add the turkey and mix well.
- 3
Prepare a parchment lined tray.
- 4
Roll the mixture into 1-inch balls. You should have about 25-30 balls.
- 5
Heat a large skillet over medium heat. Add olive oil. Brown the meatballs all over for about 8-10 minutes, transfer to a clean surface (I use a plate).
- 6
Add the garlic to the same pan, cook for 30 seconds, add the pureed tomatoes add the salt and pepper and let bubble over medium high heat for 5-8 minutes.
- 7
Add the turkey balls back into the pan, cover, turn heat to low and cook for another 5-10 minutes.
- 8
In the meantime, bring a large pot of water to boil, add 1 Tbs. salt, and boil the noodles according to package direction, keeping them al-dente.
- 9
Reserve 1-cup of pasta waterand then drain the noodles, put the pasta back into the pasta pot and add the sauce to the pasta. Add the pasta water a small amount at a time if needed to finish cooking the pasta or to thin the sauce (you may not need it).
Notes
*Don’t use white meat turkey, use the regular ground turkey. **12oz or 340gm is ¾ rs of a bag of pasta. I don’t use the whole bag because the ratio of meatballs to pasta is perfect and 12 oz serves 4 perfectly!
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
Frequently Asked Questions
How do I make 6-Ingredient Spaghetti and Meatballs?
This 6-Ingredient Spaghetti and Meatballs recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 14 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this 6-ingredient spaghetti and meatballs recipe make?
This recipe makes 4 servings. You can easily double or halve the recipe to suit your needs.
What goes well with this 6-ingredient spaghetti and meatballs?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.