Spaghetti and Turkey Meatballs

These tender, flavorful meatballs are made with lean ground turkey and simmered in a simple sauce that blends fresh ingredients with pantry staples. It's the kind of easy dinner that's big on flavor, quick to make, and always a hit with the whole family.

What's great about this recipe

• Homemade taste with convenience ingredients - Jarred pasta sauce, canned tomatoes, and broth help cut down on prep time without sacrificing flavor. Simmering everything together gives it that from-scratch feel.
• Classic comfort food - Spaghetti and meatballs is a timeless favorite, and this lighter version still delivers a hearty, satisfying bite.
• Great for leftovers and meal prep - The meatballs and sauce reheat beautifully, making this recipe ideal for prepping ahead or enjoying the next day.

Meatballs

• Ground turkey - We use 85/15 ground turkey (85% lean, 15% fat) because it makes tender, flavorful meatballs, but 93/7 will work too if you prefer a leaner option.
• Herbs and spices - Fresh parsley, dried oregano, salt, and black pepper add plenty of flavor.
• Produce - Onion and garlic add flavor and help keep the meatballs moist.
• Egg - Acts as a binder to hold the meatballs together.
• Breadcrumbs - We use plain panko breadcrumbs (regular plain breadcrumbs also work). Avoid seasoned breadcrumbs, since we're adding our own seasoning.
• Oil - For frying the meatballs. Use a neutral oil with a high smoke point-we use canola oil. You'll need enough to cover the bottom of a large, deep skillet with ¼ to ½ inch of oil. The exact amount depends on the size of your skillet; as a reference, we use 1 cup in a deep 12-inch skillet.

Sauce and pasta

• Pantry - Marinara sauce, canned diced tomatoes, chicken broth, and spaghetti (or your favorite pasta).
• Produce - Onion (yellow or white) and garlic.
• Herbs and spices - Dried oregano and kosher salt-for seasoning the pasta water and adjusting the final dish, if needed.
• Oil - A little olive oil is used to sauté the onion and garlic.
• Garnish and toppings - Fresh parsley, grated Parmesan cheese, and crushed red pepper are all great options.
• See the recipe card for quantities and preparation.

Prep the meatballs

• Add the ground turkey, panko breadcrumbs, parsley, minced onion, garlic, salt, black pepper, and egg to a large bowl. Mix gently with your hands or a fork until just combined-don't overmix.
• Form into 1½-inch meatballs and place on a parchment-lined baking sheet or tray.
• Heat enough oil to coat the bottom of a large, deep nonstick skillet (about ¼ to ½ inch) over medium-high heat. Add the meatballs in a single layer without crowding and cook for 2 minutes to brown one side.
• Gently turn and cook another 2 minutes to brown the other side. Remove the skillet from the heat and transfer the meatballs to a plate. Loosely cover with foil to keep warm. Let the oil cool slightly, then drain-leaving a thin coating in the skillet and any browned bits behind for flavor.

Make the sauce

• Return the skillet to medium heat and add the olive oil. When the oil is hot but not smoking, add the chopped onions and cook for 3-4 minutes, stirring often, until they start to soften.
• Add the garlic and oregano; cook for 1 minute, stirring frequently.
• Stir in the marinara sauce, diced tomatoes, and chicken broth until combined.
• Carefully return the meatballs to the pan and stir gently to coat with the sauce. Bring to a simmer, then reduce the heat to medium-low, cover, and cook for 35-40 minutes, stirring occasionally. Raise or lower the heat as needed to maintain a simmer.

Check that the meatballs are cooked through-at least 165°F in the center of the largest one.

Finish and serve

• While the meatballs simmer, cook the spaghetti according to the package directions for al dente. Don't forget to salt the pasta water.
• Taste the sauce and add salt if needed. (As a reference, we didn't add any extra to ours.) Serve the meatballs and sauce over the spaghetti. Garnish with chopped parsley, Parmesan cheese, and a pinch of crushed red pepper, if desired.

Substitutions and variations

🥖 Breadcrumbs - Plain panko breadcrumbs give a nice texture, but regular plain breadcrumbs work just as well. 🚫 Gluten-free option - Use your favorite gluten-free breadcrumbs or crushed gluten-free crackers in the meatballs.

Also, check that your pasta and marinara sauce are labeled gluten-free-some brands may contain hidden gluten or be processed in facilities that handle wheat. 🥚 Egg substitute - Good egg replacements include mayonnaise (1-2 tablespoons per pound of meat) or plain Greek yogurt (1-2 tablespoons per pound).

Both help bind the meatballs and add moisture, though the texture may vary slightly. 🥩 Other ground meats - Swap in ground chicken, lean ground beef, or a mix of turkey and pork for a different flavor and texture.

🔥 Baking instead of frying - Place the meatballs on a greased or parchment-lined baking sheet and bake at 400°F for 18-20 minutes, or until cooked through and the internal temperature reaches 165°F. 🍝 Pasta swaps - Use any pasta you like: penne, linguine, rotini, or even zucchini noodles for a lighter option.

Recipe tips

• Don't overwork the meat-mix just until the ingredients are combined to keep the meatballs tender.
• Handle the meat gently when shaping to avoid dense or tough meatballs.
• A large nonstick skillet helps prevent sticking and keeps the meatballs from breaking apart.
• Use silicone-tipped tongs to turn the meatballs without tearing or squishing them.
• Wait to add salt to the sauce until it's finished-there's already salt in the meatballs, sauce, tomatoes, and broth. Taste and adjust at the end if needed.

Make ahead, storing, and reheating instructions

Make ahead: The meatballs and sauce can be made 1-2 days in advance and stored in an airtight container in the refrigerator.

Reheat gently on the stovetop before serving. For best texture, cook the spaghetti fresh when you're ready to eat, but you can also make it ahead and toss it with a little olive oil to prevent sticking. Storing and reheating instructions:

Cooling: Let the spaghetti and turkey meatballs cool completely before storing. Do not leave at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F).

Refrigerator: Store leftovers in airtight containers. Keep the meatballs and sauce together, and the pasta separate if possible.

Refrigerate for 3-4 days. Freezer: Transfer the meatballs and sauce (without the pasta) to freezer-safe, airtight containers.

Leave about 1 inch of space at the top for expansion. Label with the contents and date. Freeze for up to 2-3 months.

While cooked pasta can be frozen, its texture may change after reheating. Reheating:

Stovetop: Reheat the meatballs and sauce in a nonstick skillet over medium to medium-low heat, covered, stirring occasionally until heated through. If the sauce has thickened too much, add a splash of broth or water to loosen it.

Microwave: Place a portion in a microwave-safe dish and heat in 30-second intervals, stirring in between, until hot throughout. Add a spoonful of broth or water if the sauce or pasta seems dry. Food safety: Always reheat leftovers to an internal temperature of at least 165°F.

For more information, visit foodsafety.gov or the U.S. Department of Agriculture.

There's something comforting about a homemade meal like this spaghetti and turkey meatballs-simple, flavorful, and always a hit at the dinner table. Love meatball dinners?

Try our buffalo chicken meatballs for a spicy twist or our Salisbury steak meatballs smothered in gravy. If you're cooking with turkey more often, check out these ground turkey recipes like mini turkey meatloaf or turkey meatballs with gravy.

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📖 Recipe

Turkey Meatball Ingredients

• 1 pound Ground Turkey use lean ground turkey but not turkey breast - we used 85/15 but 93/7 works well too
• ½ cup Panko Breadcrumbs
• 3 tablespoons Finely Minced Onion about ½ small onion
• 2 tablespoons Parsley finely chopped - plus extra for garnish if desired
• ½ teaspoon Dried Oregano
• ¼ teaspoon Black Pepper
• ¾ to 1 cup Oil or enough to cover the bottom of a large skillet by ½ inch (use a neutral/flavorless oil - we used canola oil)

Sauce and Pasta Ingredients

• ½ teaspoon Dried Oregano
• 1 to 2 tablespoons Salt for the pasta water - we use kosher salt

Form the Meatballs

• Use your hands (or a fork) to gently mix until just combined-do not overwork the meat.
• Form the mixture into meatballs about 1½ inches in diameter.
• Line a baking sheet with parchment paper or lightly spray with cooking spray. Place the meatballs on the pan, leaving space between them so they're not touching. You should get about 20 meatballs.

Make the Sauce

• When the oil is hot, add the diced onion and cook for 3-4 minutes, stirring frequently, until it starts to soften and become translucent.
• Raise the heat and bring the sauce to a simmer. Then reduce the heat to medium-low, cover, and simmer for 35-40 minutes, stirring occasionally.

Cook the Spaghetti

• While the meatballs simmer, bring a large pot of water to a boil. Add 1-2 tablespoons of salt (we use kosher salt), then cook the spaghetti according to package directions for al dente. Drain well.

Finish and Serve

• Check that the meatballs are fully cooked. The internal temperature of the largest meatball should be at least 165°F in the center. Use an instant-read thermometer to confirm.
• Taste the sauce and add salt, if needed. (As a reference, we didn't add extra salt to ours.)

Notes

• Don't overwork the meat-mix just until the ingredients are combined to keep the meatballs tender.
• Make the meatballs roughly the same size so they cook evenly.
• A large nonstick skillet helps prevent sticking and keeps the meatballs from breaking apart.
• Use silicone-tipped tongs to turn the meatballs without tearing or squishing them.
• Wait to add salt to the sauce until it's finished-there's already salt in the meatballs, sauce, tomatoes, and broth. Taste and adjust at the end, if needed.

Nutrition

The nutritional information above is computer generated and is only an estimate.

There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.