Homemade Spaghetti Sauce and Turkey Meatballs (in an hour or less)!

It's a Wednesday night at 6:30pm.  You just got back from the gym and you are famished.  You're thinking, "I could really go for some spaghetti and meatballs, but that will take all night!"  Think again!
 
Pasta sauce is one of my favorite things to cook!  There are so many variations and (believe it or not), a good sauce doesn't have to take all day.  I have always been a meatball fan.  Substituting ground turkey for beef cuts out some of the fat and cholesterol.  I know what you're thinking: "Won't my meatballs end up dry if I use a lean meat like ground turkey?"  The answer is a resounding NO!  In fact, I can guarantee that if you follow my recipe, your turkey meatballs will be moist, tender, and delicious.  Another bonus: leftover meatballs make for some fantastic meatball subs (just ask my husband, he's a fan). 


First things first, you'll want to get the sauce going early so it has some time to thicken and develop a rich flavor. 

Pasta Sauce Ingredients:

2 - 28oz cans crushed tomatoes (you can also use whole and puree them)
2 garlic cloves, minced
1 small yellow onion, grated
2 carrots, grated
1/2 green bell pepper, minced
2 tbs olive oil
2 tbs butter or margarine
1/4 cup inexpensive red wine
2 tbs dried basil*
1 tbs dried marjoram*
1 tbs dried italian parsley*
Salt and pepper to taste

*Fresh herbs are absolutely fabulous (I simply cannot wait until it is warm enough to grow herbs again).  If you are lucky enough to have them handy, give them a fine chop and be sure to add them to your sauce just before serving.  You can reduce the dried herbs you added earlier by about half.


1. Heat butter and olive oil in a large sauce pan at medium heat.
2. Add onions, garlic, carrots, and green pepper.  Saute at medium until tender.
3. Add crushed tomatoes, wine, herbs, salt, and pepper.  Give the sauce a stir.  Reduce heat to medium-low and cover. 

While sauce is simmering and thickening, it is time to get started on your meatballs. 

Meatball ingredients:
1.25 lb ground turkey (7% fat or less is preferable)
1/2 cup Italian breadcrumbs
1/4 cup grated parmesan cheese
1 egg
Splash of milk
1 tsp olive oil
1 tsp dried basil
1 tsp dried parsley


1. Preheat oven to 350.
2. Add all ingredients together in a large mixing bowl.
3. Get in there with your hands and work the meatball mixture until all ingredients are thoroughly combined.
4. Meat should now be easy to mold into balls (add more breadcrumbs if mixture is too wet).
5. Mold meat into small-medium sized balls (a bit larger than a golf ball). 
6. Line meatballs on a large baking sheet.  This recipe should make about 12-16 balls.
7. Bake meatballs for 10 minutes (or until browned on all sides)

THEN...

Mmm.  Smells like an Italian lives here!

Add meatballs to your sauce!   Traditionally, meatballs are not baked at all, but simmered in tomato sauce for a long period of time for a slow cook that retains moisture.  I find that when I don't have the time for this, simply browning the meatballs in the oven and then adding them to the sauce works great!

Allow sauce and meatballs to simmer for an additional 30 minutes.  Take this time to boil some water and cook your spaghetti.  Fresh grated mozzarella and/or parmesan cheeses make lovely garnishes to a fabulous bowl of spaghetti and meatballs!

Happy Cooking,
Emily