Spaghetti and Turkey Meatballs

My daughter Chloe is a spaghetti and meatballs super-fan. Without fail, it’s her order every single time we go to an Italian restaurant, and it easily lands in her top three favorite meals of all time.

While I love meatballs made with beef, lamb, or veal, there’s something special about turkey meatballs. As they simmer and soak up the rich homemade tomato sauce, they stay incredibly moist and flavorful. You really won’t miss the beef!

Why You’ll Love This Recipe

• Indulgent but Not Heavy: Ground turkey keeps it light enough for a busy weeknight without losing any of the richness you want from a classic comfort meal. It’s one of my favorite simple swaps. I use ground turkey in my Turkey Sloppy Joes, The Best Turkey Burger, and more!
• Easy to Make and Hits the Spot: No complicated techniques, no hard-to-find ingredients. Just a reliable, delicious recipe the whole family will get excited about.
• Pairs perfectly with so much: Keep it simple with a fresh salad like Strawberry Spinach Salad or simple side salad with Everyday Lemon Vinaigrette. Or go full comfort mode and serve with my Pull Apart Cheese Bread for a truly decadent dinner.

The Ingredients

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You don’t need anything fancy to make this recipe sing! Here are a few key ingredients.

• Ground Turkey: The leaner swap that makes this recipe weeknight-friendly without sacrificing any of the flavor or juiciness you’d expect from a classic meatball.
• Breadcrumbs: The secret to a tender meatball. They bind everything together and help the meatballs hold their shape while keeping the texture light.
• Egg: Works alongside the breadcrumbs to hold the meatballs together. Don’t skip it!
• Italian Seasoning: A simple, one-ingredient shortcut that packs in a ton of flavor. It goes into both the meatballs and the sauce, tying the whole dish together.
• Carrots: The unexpected star of the sauce. They add a natural sweetness that balances the acidity of the tomatoes beautifully, no added sugar needed.

*See the recipe card below for the full ingredient list and measurements!*

How to Make Spaghetti and Turkey Meatballs

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1. Make the meatball mixture: Add the ground turkey, onion, Italian seasoning, garlic powder, Parmesan, breadcrumbs, salt, and egg to a large bowl. Mix with a spoon or clean hands until evenly combined. Avoid overmixing or your meatballs can turn tough.

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2. Shape the meatballs: Wet your hands to prevent sticking, then scoop out a heaping tablespoon of mixture at a time and roll into balls. Place on a parchment-lined plate or sheet tray. You should get about 20 to 22 meatballs.

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3. Brown the meatballs: Heat olive oil in a large sauté pan over medium-high heat. Working in batches, cook the meatballs for about 1 minute per side, about 4 minutes total, until browned all around. Transfer to a plate. They won’t be fully cooked yet, and that’s intentional. They’ll finish cooking in the sauce.

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4. Start the tomato sauce: In a large saucepan, heat olive oil over medium-high heat. Add the onion and garlic and sauté for 2 minutes until softened and fragrant. Add the carrots and cook for another minute. Simmer the sauce: Add the diced tomatoes, Italian seasoning, and salt. Stir to combine and bring to a simmer. Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly and the carrots are tender. Add the meatballs: Gently nestle the par-cooked meatballs into the sauce. Simmer for another 5 to 6 minutes, until the meatballs are cooked through (internal temperature of 165°F).

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5. Cook the spaghetti: While the meatballs finish cooking, bring a large pot of water seasoned with 2 tablespoons of salt to a boil. Add the spaghetti and cook according to package directions until al dente, tender but with a slight bite. Reserve a splash of pasta water before draining in case you need to loosen the sauce.

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6. Toss and serve: Drain the spaghetti and return it to the pot. Add the meatballs and sauce and toss everything together. Divide into bowls, top with extra Parmesan, and serve immediately.

Tips and Tricks

• Don’t overmix. Once you combine the ingredients, mix just until everything is evenly incorporated. Overworking the mixture leads to dense, tough meatballs and nobody wants that.
• Wet your hands and use a cookie scoop. Wetting your hands before rolling prevents the mixture from sticking, and a tablespoon cookie scoop gives you evenly sized meatballs every time.
• Reserve a splash of pasta water. Before you drain the spaghetti, set aside a small cup of pasta water. If the sauce needs loosening when you toss everything together, a little pasta water does the trick beautifully.
• Try finishing them in the slow cooker. Instead of simmering the meatballs on the stovetop, add the browned meatballs and sauce ingredients to a slow cooker and cook on low for 4 to 6 hours. It’s a great hands-off option and the meatballs come out incredibly tender.

Make Ahead and Storage

This recipe is a meal prepper’s dream. The meatballs and sauce only get better overnight, so don’t be afraid to make it in advance!

• Storing Leftovers: Store the meatballs and sauce in an airtight container in the fridge for up to 3 days. For best results, store the pasta separately.
• Freezer: Freeze the meatballs and sauce (without pasta) in an airtight container for up to 3 months.
• Reheating from the Fridge: Warm gently on the stovetop over medium-low heat, adding a splash of water to loosen the sauce if needed.
• Reheating from Frozen (2 options):
  • You can thaw in the fridge overnight, then warm gently on the stovetop over medium-low heat.
  • Or, skip the thawing and add the frozen meatballs and sauce directly to a crock pot. Heat on low for 4 to 6 hours or high for 2 to 3 hours. Low and slow keeps the meatballs juicy and does all the work for you!

FAQs