voraciously

Recipe: 30-minute spaghetti and meatballs

This quicker version of spaghetti and meatballs forgoes the simmer-all-day sauce and uses turkey for a slightly leaner take to satisfy your comfort cravings.

Voraciously, The Washington Post’s new cooking destination, will walk you through the steps.

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Kosher salt
6 stems fresh parsley
2 garlic cloves
Grated Parmigiano-Reggiano cheese, for serving
8 ounces dried spaghetti
1 large egg
1 teaspoon ground black pepper
⅓ cup panko (bread crumbs)
1 pound ground turkey
1 tablespoon extra-virgin olive oil
One 28-ounce can whole peeled tomatoes, plus their juices

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Bring water to a boil for the spaghetti. Add salt, then cook according to package directions, reserving a few tablespoons of water before draining.

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Meanwhile, mince the parsley and garlic.

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In a bowl, thoroughly combine parsley, garlic, egg, black pepper, 1 teaspoon salt, panko and ground turkey.

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Divide into 16 equal portions, then wet hands and roll into balls.

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In a large nonstick pan over medium heat, cook meatballs for 8 to 10 minutes, turning to brown evenly. They won’t be fully cooked through.

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About that sauce ... Puree the tomatoes and their juices in a blender until smooth.

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In the same pot you cooked the pasta, add the sauce to the meatballs. Once the mixture starts to bubble, reduce heat to medium-low, partially cover and cook for 10 to 12 minutes.

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After 10 to 12 minutes, add the pasta and a few tablespoons of reserved pasta water.

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Divide into bowls and sprinkle some of the grated Parm on each portion.

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Cook the pasta according to package directions. Reserve some of the water.

Mix the meatballs. In a bowl, combine parsley, garlic, egg, black pepper, 1 teaspoon salt, panko and ground turkey.

Roll into balls and brown in a nonstick pan over medium heat for 8 to 10 minutes.

Puree the tomatoes in a blender. Add the sauce and the meatballs to the same pan you cooked the pasta in.

Simmer for 8 to 10 minutes over medium-low with the lid partially covered. Then, add the pasta and the reserved water.

Divide among bowls and top with grated Parmigiano-Reggiano.