Spaghetti Sauce with Turkey Meatballs
Submitted by parsons19
Lighter spaghetti and meatballs with baked turkey meatballs in a veggie-packed tomato sauce. Carrots, celery, peppers, and onion build a sauce that’s wholesome and deeply flavorful.
YIELD
6 servingsPREP
20 minCOOK
40 minREADY
1 hrsAll the comfort of classic spaghetti and meatballs, just a little lighter on your feet.
Ground turkey meatballs get baked until golden, then they simmer in a chunky tomato sauce loaded with onion, green pepper, carrots, and celery.
The vegetables break down into the sauce as it cooks, adding natural sweetness and body without any heavy cream or loads of oil.
Buttermilk in the meatball mixture is the quiet hero here, keeping the turkey tender and moist where it might otherwise dry out.
Pro Tips
- Wet your hands before shaping the meatballs. Ground turkey is sticky, and damp hands keep things moving without the meat clinging to your fingers.
- Bake the meatballs on a sprayed pan first, then add them to the sauce. This firms them up so they hold their shape during the simmer instead of falling apart.
- Don’t skip the carrots and celery in the sauce. They add a subtle sweetness and depth that turns a basic tomato sauce into something much more interesting.
Ingredients
Directions
For Sauce: Cook onion, green pepper, carrot, and celery in a covered 4½ quart dutch oven in a small amount of boiling water for 4 minutes or until tender.
Drain. Stir in undrained canned tomatoes, tomato paste, Italian seasoning, sugar, garlic powder, and salt.
Bring to boiling; reduce heat.
Add meatballs; cover and simmer for 30 minutes.
If necessary, uncover and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally.
Serve over hot cooked pasta.
For Meatballs: In a medium bowl, combine all ingredients, except the turkey.
Mix well and add the ground turkey; mix well.
With wet hands, shape meat into 24 to 1 inch balls.
Spray a 13×9×2 inch baking pan with nonstick spray.
Place meatballs in prepared pan.
Bake in a 375℉ (190℃) oven for 20 minutes or until no pink remains; drain.
Comments
