Turkey meatballs with marinara

Name: Turkey meatballs with marinara
Total time: 40 min
Yield: 2 servings
Ingredients: ½ lb ground turkey; ¼ cup breadcrumbs; 2 tbsp milk; 2 tbsp grated parmesan; ½ tsp dried oregano; 1 clove, minced garlic; 1½ cups marinara sauce; 6 oz dry spaghetti; 1 tbsp olive oil

Tender turkey meatballs simmered in tomato sauce and served with spaghetti.

40 minutes estimated for the original recipe · 2 servings

Dinner

People to serve

Quantities adjust for 1–8 people. For larger portions, use a larger pan or cook in batches; allow extra time. For partial cans, measure that fraction of the contents. Season to taste.

What you’ll need

“In pantry” checks names, not available quantities. Edit your pantry.

ground turkey½ lb
breadcrumbs¼ cup
milk2 tbsp
parmesan2 tbsp grated
dried oregano½ tsp
garlic1 clove, minced
marinara sauce1½ cups
spaghetti6 oz dry
olive oil1 tbsp

Water is not counted as a pantry ingredient. Dietary labels refer to the specified ingredients; check packaged products for allergens and suitability.

Let’s cook

Soak breadcrumbs in milk for 2 minutes. Gently mix with turkey, parmesan, oregano and garlic. Form into small, evenly sized meatballs about 1 inch across.
Heat oil in a deep skillet over medium heat. Brown meatballs for 5–7 minutes, turning carefully; they will finish cooking in the sauce.
Add marinara, cover and simmer gently for 12–15 minutes, until the center of the meatballs reaches 165°F (74°C). Add a splash of water if the sauce thickens too much.
Meanwhile, cook spaghetti according to the package. Drain and serve topped with the meatballs and sauce.

An original recipe, kitchen-tested. Times are estimates and depend on your equipment and preparation pace.

FoodSafety.gov cooking temperature guide

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