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Ingredients
- 3 T. olive oil
- 4 garlic cloves, minced
- 5 C. canned crushed tomatoes
- 1/2 tsp. dried oregano
- 1/4 tsp. dried thyme
- salt and pepper
- 1 large egg
- 1/3 C. milk
- 1 white onion, finely chopped
- 2/3 C. plain breadcrumbs
- 1/2 C. freshly grated Asiago or Parmesan cheese, plus more for serving
- 1/2 C. chopped flat-leaf parsley
- 1 lb. ground turkey (not too lean)
- 1 lb. spaghetti
Details
Servings 4
Preparation
Step 1
1. Make the sauce: In a large nonstick skillet, heat oil over medium-high heat. Add garlic, and cook about 1 minute. Stir in tomatoes, oregano, and thyme, and season with salt and pepper. Bring to a boil, lower heat, and simmer, covered, 20 to 25 minutes.
2. Cook spaghetti until al dente according to package instructions, about 12 minutes. Drain pasta, transfer to skillet, and toss gently with the sauce. Serve with more Parmesan.
3. Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 tsp. salt, and 1/4 tsp. pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, and mix until combined. Form mixture into 1 1/2-inch balls.
4. Add meatballs to skillet, and spoon sauce over to coat. Place over medium heat until meatballs are just cooked through, about 8 minutes.
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