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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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
Bring water to a boil for the spaghetti. Add salt, then cook according to package directions, reserving a few tablespoons of water before draining.
Meanwhile, mince the parsley and garlic.
In a bowl, thoroughly combine parsley, garlic, egg, black pepper, 1 teaspoon salt, panko and ground turkey.
Divide into 16 equal portions, then wet hands and roll into balls.
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.
About that sauce ... Puree the tomatoes and their juices in a blender until smooth.
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.
After 10 to 12 minutes, add the pasta and a few tablespoons of reserved pasta water.
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.