Spaghetti and Meatballs

Chef’s Notes Try doubling the recipe (cook the meatballs and sauce in a large pot) and freeze half for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop or microwave until hot. Serve over freshly cooked pasta. If you don’t have Italian seasoning, use 2 teaspoons each dried basil and oregano instead. Make your own Tomato Sauce.

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Step 1

Cook spaghetti according to package directions. In a colander, rinse with cool water and drain well.

Step 2

While the spaghetti is cooking, peel onion and garlic. Finely chop onion and mince garlic. Set aside.

Step 3

In a medium mixing bowl, beat egg with a fork. Add turkey, flour, onion powder, garlic powder salt, pepper and 2 teaspoons Italian seasoning. Mix well. With damp hands, roll about 1 Tablespoon of meat into a ball to make 20 meatballs. Set aside.

Step 4

In a large saucepan over medium heat, heat oil. Add onion and cook until softened, about 2 minutes. Add garlic and 2 teaspoons Italian seasoning. Stir constantly for 30 seconds. Add tomato sauce and crushed tomatoes. Bring to a boil, then lower heat to a simmer and add meatballs. Cook, partially covered, for 10 minutes without stirring (stirring before the meatballs “set” may break them up into the sauce).

Step 5

Gently stir and cook, partially covered, until the meatballs are just cooked through, about 5 minutes more. Serve over spaghetti.

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