Sunday Supper: Spaghetti and Turkey Meatballs

I had a package of ground turkey on hand so I was waffling between making turkey meatloaf or turkey meatballs and the balls won out.

In a bowl, combine ground turkey (I had about 1 1/3 lbs) with one egg and about 2/3 a cup of breadcrumbs.  You can use the plain breadcrumbs or the flavored ones.  I use the flavored but still add in more dried basil and lots of grated Pecorino Romano cheese.  Once combined form into balls.  If you're worried that you might need to spice it up some more, make a small patty and cook it to taste.

 

Fry the balls in some olive oil on medium heat until nice and brown.  They don't have to be cooked through at this point because they will continue to cook in the tomato sauce.

Once they are nice and brown, take them out of the pan.  In the same pan start the sauce.  I used two cartons of Pomi chopped tomatoes which I seasoned with some dried basil, salt, pepper and chili flakes.  Once the sauce starts to bubble a bit, put the meatballs in and simmer for about 45 minutes.

Once done, serve atop pasta of your choice.  I used Barilla whole grain linguine.

I drizzled the finished product with some really good olive oil and sprinkled with grated Pecorino Romano cheese.  Delish and plenty leftover for later this week and to archive in the freezer.