Spaghetti with turkey meat balls and fresh marinara sauce

This is the night, it’s a beautiful night, and we call it bella notte.

Ok, so I was sort of channeling Lady and the Tramp. But in all seriousness these turkey meatballs were absolutely divine. I almost hesitated to add the onion, but I’m glad I did because it added so much flavor. The texture from the bread crumbs made this meal stand out from your typical spaghetti and meatballs. If you don’t mind getting your hands dirty (you have to knead the ingredients into the ground turkey) this recipe is the perfect dinner for a bella notte.

  • 1 1/2 cups seasoned bread crumbs
  • 1 small onion, finely chopped
  • 1 large egg
  • 1/2 cup chopped flat-leaf parsley
  • Salt and pepper
  • 2 pounds ground turkey
  • 1/4 cup extra-virgin olive oil

Bring a pot of water to a boil, add the spaghetti, bring heat down to low, and cook for about 12 minutes. Prepare the fresh marinara sauce.

Mise en place

In a medium bowl, mix together 1/2 cup bread crumbs, the onion, egg, parsley, parmesan and 1/2 teaspoon each salt and pepper. Add the turkey and mix until combined.

Place the remaining bread crumbs in a shallow bowl. Roll the meat mixture into eighteen 1 1/2-inch balls, then roll in the bread crumb mixture to coat and place on wax paper.

In a large nonstick skillet, heat the olive oil over medium heat. Working in batches of about 4 to 5 meatballs, add the meatballs and cook, turning occasionally, until browned, about 6 minutes.

Serve over spaghetti with marinara sauce!

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