This meal got rave reviews from my family. I mean, my daughter who doesn’t like to eat much of anything said, “Mom, I don’t like these meatballs, I love them! Can we have this every Friday?” I’m not kidding. And I’d say the easy to delicious ratio is really high. Super easy, quick, healthy, and delicious. Can’t beat that!
And yes, I know this is bow tie pasta/farfalle and not spaghetti. The mess that comes with spaghetti and 3 kids is not one I choose to encourage, so we have pasta they can eat with a fork!
Turkey Meatballs
1 pound all white meat ground turkey
1/2 cup Italian style panko breadcrumbs
1/4 cup Parmesan cheese
2 large eggs
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/3 cup warm water
24 oz. jar quality marinara sauce
14 oz. can crushed tomatoes
fresh basil to taste
extra Parmesan for serving
1 lb. box of pasta, cooked in salted water
olive oil
Preheat oven to 450.
Place the ground turkey, bread crumbs, Parmesan, salt, pepper, nutmeg, oregano, rosemary, eggs, and 1/3 cup warm water in a bowl. Combine lightly with a fork. Using a small ice cream scoop, form the mixture into small meatballs. Place on a sheet pan coated with olive oil.
Cook in a 450 degree oven for 5-6 minutes, until the bottoms are brown. Flip the meatballs, and cook for 5 minutes more, or until the other side is brown.
Meanwhile, heat marinara and tomatoes in a large skillet. When meatballs are browned, add them to the sauce. Cook for 10 minutes, uncovered, until meatballs are completely cooked through and hot. Add the fresh basil, stir, and serve with hot pasta. Top with fresh Parmesan cheese and extra basil.
