Spaghetti and Homemade Turkey Meatballs

By cheeserohan

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

Details

Servings 4

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.