Spaghetti and Turkey Meatballs with Roasted Tomato Sauce
This Savoury Spaghetti and Turkey Meatballs recipe is a fresh take on the classic spaghetti dish, with lean ground turkey serving as a lighter alternative to traditional beef meatballs. The recipe starts with roasting onion, tomatoes, and garlic to create a smoky, charred base for the sauce, which is combined with marinara for a rich, flavorful finish. The meatballs, made with panko breadcrumbs and a touch of red pepper for heat, are broiled to a perfect char before being simmered in the sauce. Served over al dente spaghetti with a sprinkle of Parmesan cheese, this dish is sure to be a family favorite for a hearty dinner or satisfying lunch.
Equipment
Rimmed baking sheet (half sheet pan)
Food processor or immersion blender
Large saucepan or deep skillet
Large pot for boiling pasta
Large mixing bowl
Instant-read thermometer
Ingredients
1 medium white onion - roughly chopped
3 cloves garlic - unpeeled, for roasting- 3 cloves garlic - finely minced, for meatballs
- 1 pound plum tomatoes - halved lengthwise, about 450g
- 1 ⅓ cups marinara sauce - store-bought or homemade, 320ml
- ½ teaspoon fine salt - divided: 1/4 tsp for sauce, 1/4 tsp for meatballs
½ teaspoon red pepper flakes - for meatballs — reduce to 1/4 tsp for mild heat
⅓ cup panko breadcrumbs - 20g
12 ounces ground turkey - 340g
1 large egg
6 ounces spaghetti - uncooked, 170g
2 ounces Parmesan cheese - freshly grated, 55g- 1-2 teaspoons cooking spray - for greasing the baking sheet
Instructions
- Position an oven rack about 6 inches (15cm) from the broiler element. Preheat the broiler to high (approximately 500–550°F / 260–290°C).
- Spray a rimmed baking sheet with cooking spray. Spread the chopped onion, whole unpeeled garlic cloves, and halved plum tomatoes (cut-side down) in a single layer. Broil for 8–10 minutes, tossing halfway through, until the vegetables are blistered and charred in spots.1-2 teaspoons cooking spray, 1 medium white onion, 3 cloves garlic, 1 pound plum tomatoes
- Squeeze the roasted garlic cloves out of their skins and discard the skins. Transfer the roasted vegetables to a food processor (or a deep bowl if using an immersion blender). Pulse 4–5 times until coarsely chopped — you want a chunky, rustic texture, not a smooth purée.
- Pour the roasted vegetable mixture into a large saucepan. Stir in the marinara sauce and ¼ teaspoon of salt. Bring to a gentle simmer over medium heat, then reduce heat to low and let it bubble while you prepare the meatballs.1 1/3 cups marinara sauce, 1/2 teaspoon fine salt
- In a large mixing bowl, combine the minced garlic, remaining ¼ teaspoon salt, panko breadcrumbs, red pepper flakes, ground turkey, and egg. Mix gently with your hands or a fork until just combined — do not overmix. Divide the mixture into 12 equal portions (about 30g / 1oz each) and roll into balls roughly the size of golf balls.3 cloves garlic, 1/2 teaspoon fine salt, 1/3 cup panko breadcrumbs, 1/2 teaspoon red pepper flakes, 12 ounces ground turkey, 1 large egg
- Re-spray the same baking sheet with cooking spray. Arrange the meatballs in a single layer with space between them. Broil 6 inches (15cm) from the heat for 6–7 minutes, turning halfway through, until charred on the outside and the internal temperature reaches 165°F / 74°C.1-2 teaspoons cooking spray
- Remove the pan from the oven and gently transfer the meatballs into the simmering sauce using tongs. Simmer on low heat for 6–8 minutes, spooning sauce over the meatballs occasionally, until the meatballs are cooked through and have absorbed some of the sauce flavour.
- Meanwhile, cook the spaghetti in a large pot of well-salted boiling water according to package directions until al dente. Drain, reserving ½ cup (120ml) of pasta water. Divide the spaghetti among four bowls, top with 3 meatballs and a generous ladle of sauce, and finish with freshly grated Parmesan. If the sauce is too thick, stir in a splash of the reserved pasta water to loosen it.6 ounces spaghetti, 2 ounces Parmesan cheese
Notes
Storage: Refrigerate meatballs and sauce together in an airtight container for up to 3 days. Store cooked spaghetti separately to prevent it from absorbing all the sauce.
Freezer-friendly: Freeze meatballs in sauce (without pasta) for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Make-ahead: Shape the meatballs up to 24 hours in advance and refrigerate on a lined tray until ready to broil. The roasted tomato sauce can also be made a day ahead.
Substitutions: Swap panko for regular dried breadcrumbs or crushed saltine crackers if needed. For a gluten-free version, use gluten-free panko and your preferred GF spaghetti.
Pro tip: Don't overmix the meatball mixture — fold it together just until combined. Overworking ground turkey makes the meatballs dense and rubbery.
Sodium note: The sodium content is on the higher side at approximately 1033mg per serving, largely due to the marinara sauce. Use a low-sodium marinara to bring it down significantly.
Nutrition
Serving: 1servingCalories: 419kcalCarbohydrates: 50gProtein: 35gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 106mgSodium: 1038mgPotassium: 973mgFiber: 5gSugar: 9gVitamin A: 1585IUVitamin C: 25mgCalcium: 191mgIron: 3mg
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