Prep 50 mins
Cook 10 mins
I've always wondered why spaghetti is my number one entree. Must be because spaghetti is just so much fun to say
- 59.16 ml olive oil
- 4 garlic cloves, minced
- 1182.95 ml canned crushed tomatoes
- 2.46 ml dried oregano
- 1.23 ml dried thyme
- coarse salt
- fresh ground black pepper
- 1 large egg
- 78.07 ml milk
- 1 white onion, finely chopped
- 158.51 ml fresh breadcrumb
- 118.29 ml freshly grated asiago cheese or 118.29 ml parmesan cheese, plus more
- freshly grated asiago cheese or parmesan cheese, for serving
- 118.29 ml chopped fresh flat-leaf parsley
- 453.59 g ground turkey
- 453.59 g spaghetti
- Make the Sauce: In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Add garlic, and cook, about 1 minute. Stir in tomatoes, oregano, and thyme. Season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for 20 to 25 minutes.
- Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, mixing until combined. Form into 1 1/2-inch balls.
- Add meatballs to skillet and spoon the sauce over to coat. Cover and cook over medium heat until meatballs are just cooked through, about 8 minutes.
- While meatballs are cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook for about 12 minutes. Drain pasta and add tablespoon oil, stir.
- Add spaghetti to skillet, and toss to coat evenly. Serve with additional cheese, if desired.
I browned my meatballs in the oven before adding to the sauce. I didn't have quite 5 cups of tomatoes, so I pureed some roasted red pepers to make up the difference. Very good!