Spaghetti and Turkey-Pesto Meatballs

Updated at: Sun, 11 Aug 2024 17:05:50 GMT

Step 1

Gently mix ground turkey, panko, pesto, 1/4 tsp salt, and 1/8 tsp pepper together in bowl using your hands until uniform. Roll mixture into eight 1 in meatballs. Heat oil in 10 inch skillet over medium high heat until just smoking. Brown meatballs well on all sides, about 8 minutes. Transfer to paper towel lined plate.

Step 2

Add garlic to fat left in skillet and cook over medium heat until gragrant. About 30 seconds. Stir in tomatoes and sugar, scraping up any browned bits. Bring to simmer and cook until sauce is slightly thhickened, 5-8 minutes. Return meatballs to skillet and reduce heat to medium-low. Cover and simmer gently, turning meatballs occasionally, until meatballs are cooked through, about 5 minutes. Season with salt, pepper, and extra sugar to taste.

Step 3

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tbsp salt and cook, stirring often, until al dente. Reserve 1/2 c cooking water, then drain pasta and return it to pot. Add several large spoonfuls of tomato sauce (without meatballs) and toss to combine. Season with salt and pepper to taste, and adjust consistency with reserved cooking water as needed. Divide pasta between 2 bowls, top each bowl with remaining sauce and meatballs and sprinkle with basil. Serve with parmesan.

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