- 4
Ingredients
- 1/2 small onion
- 1 Tablespoon olive oil
- 2 cloves garlic
- 1/2 cup fresh flat-leaf parsley leaves
- 1 teaspoon fennel seeds
- 1 pound ground turkey (preferably dark meat)
- 1/2 cup panko bread crumbs
- 1 large egg
- Kosher salt and black pepper
- 12 ounces spaghetti
- 1 16-ounce jar marinara sauce
Preparation
Step 1
1. Heat oven to 400F. Finely chop the onion. Heat the oil in a medium skillet over medium heat. Add the onion and cook, stirring occasionally, until tender, 6 to 8 minutes.
2. While the onion cooks, chop the garlic and parsley. Add the garlic, parsley and fennel seeds to the skillet and cook, stirring for 1 minute. Remove from heat, transfer to a large bowl, and let cool for 5 minutes.
3. Line a rimmed baking sheet with foil or parchment paper.
4. Add the turkey, bread crumbs, egg, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the cooled onion mixutre and genly mix to combine.
5. Wet your hands and for the turkey mixture into balls about the size of a heaping Tablespoon. You should get about 20 meatballs.
6. Place the meatballs on the baking sheet, spacing them 1 inch apart. Roast until they are cooked through, 18 to 22 minutes.
7. While the meatballs are cooking, bring a large pot of water to a boil for the spaghette, warm the marinara sauce in a small saucepan over medium-low heat. Cook the spaghetti.