Spaghetti With Turkey-Pesto Meatballs

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Gently mix turkey, pesto, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl using hands until uniform.
  • Roll mixture into eighteen 1 1/2 inch meatballs.
  • Lay meatballs on large plate, cover, and refrigerate until firm, about 1 hour.
  • Pulse 2 cans diced tomatoes in food processor until mostly smooth, about 12 pulses; set aside.
  • Heat oil in 12-inch nonstick skillet over medium heat until just smoking.
  • Brown meatballs well on all sides, about 10 minutes; transfer to paper towel-lined plate.
  • Add onion and 1/8 teaspoon salt to fat left in skillet and cook over medium heat until softened, 5-7 minutes.
  • Stir in garlic and pepper flakes and cook 30 seconds.
  • Stir in processed tomatoes and remaining 1 can diced tomatoes.
  • Bring to simmer and cook for 10 minutes.
  • Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes.
  • Meanwhile, bring 4 quarts water to boil in large pot.
  • Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
  • Reserve 1 cup cooking water, then drain pasta and return it to pot.
  • Add several large spoonfuls of tomato sauce (without meatballs) to pasta and toss to combine.
  • Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
  • Divide pasta among individual bowls.
  • Top each bowl with remaining sauce and meatballs, sprinkle with basil, and serve.
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