Spaghetti Turkey Meatballs

Comforting and hearty bowl of spaghetti turkey meatballs perfect for a Sunday dinner with family.



  • 1 pound dry spaghetti (or thin spaghetti)
  • freshly grated parmesan

For the sauce:

  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic (minced)
  • 1 teaspoon red chili pepper flakes
  • 1 tablespoon fresh thyme (finely chopped)
  • 2 tablespoons tomato paste
  • 1 tablespoon fish sauce (optional)
  • 1 medium onion (peeled and finely chopped)
  • 1 green bell pepper (seeds removed and finely chopped)
  • 28 ounce can tomato sauce
  • handful fresh basil (roughly chopped)
  • 1/4 cup water
  • 1 teaspoon kosher salt
  • salt and pepper

For the meatballs:

  • 1 pound ground turkey
  • 1/4 cup freshly grated parmesan
  • 1 tablespoon fresh tarragon (finely chopped)
  • 1 teaspoon dry parsley
  • 1 teaspoon dry oregano
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 1/4 cup panko breadcrumbs


  1. In a large deep pan over high heat, add olive oil, garlic, chili pepper flakes, thyme and onions. Cook for 5 minutes, until onions are translucent.
  2. Add green bell peppers and tomato paste and cook for 2 minutes.
  3. Add basil, fish sauce, salt, water and tomato sauce, stir well and bring to boil.
  4. Lower heat, cover and simmer for 40 minutes.

For the meatballs:

  1. In a large mixing bowl, add all the ingredients for the meatballs and using your hands, mix well.
  2. Shape into small, two bites size meatballs and one by one, add them to the sauce without stirring.
  3. Wait a couple of minutes, to let the outside of the meatballs cook, then slowly stir and cover them with sauce. Cook for 40 minutes.
  4. Bring a large pot of salted water to boil. Cook spaghetti and drain well. Serve with meatballs, sauce and freshly grated parmesan cheese.


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