Classic Turkey Meatballs with Spaghetti – Easy & Juicy
These juicy turkey meatballs are simmered in rich marinara sauce and served over al dente spaghetti. A comforting, family-friendly dinner that’s easy to make and packed with flavor.
Ingredients
- 1 lb ground turkey
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt, to taste
- Pepper, to taste
- 2 cups marinara sauce
- 8 oz spaghetti
Instructions
- Preheat your oven to 375°F (190°C)
- In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, Parmesan cheese, Italian seasoning, salt, and pepper. Mix thoroughly using your hands until well combined
- Form the mixture into meatballs, about 1 to 1.5 inches in diameter, and place them on a baking sheet lined with parchment paper
- Bake the meatballs in the preheated oven for about 20 minutes or until they are golden brown and cooked through
- While the meatballs are baking, cook the spaghetti according to package instructions until al dente. Drain and set aside
- In a large skillet, heat the marinara sauce over medium heat. Once warm, add the baked meatballs and toss until they are well coated with the sauce
- Serve the meatballs and marinara over the spaghetti, garnished with additional Parmesan if desired
Notes
Don’t Overmix: When combining ingredients, mix just until combined. Overmixing can lead to tough meatballs
Adjust Seasonings: Feel free to add minced garlic or chopped fresh herbs like parsley or basil for added flavor
Meatball Sizes: Uniform meatball sizes ensure even cooking. Use a cookie scoop for consistency
Moisture Check: If the mixture feels too dry, add a touch of milk before forming the meatballs
Batch Cooking: Make a double batch of meatballs and freeze half for quick meals later!
Adjust Seasonings: Feel free to add minced garlic or chopped fresh herbs like parsley or basil for added flavor
Meatball Sizes: Uniform meatball sizes ensure even cooking. Use a cookie scoop for consistency
Moisture Check: If the mixture feels too dry, add a touch of milk before forming the meatballs
Batch Cooking: Make a double batch of meatballs and freeze half for quick meals later!