Good Ol’ Spaghetti and Meatballs

I love making my weekly grocery list. It gives me something to look forward to the rest of the week.

Call me pathetic allll you want. Its the little things that keep you going.

Sometimes, I hit a mental block and I can not think of anything, nothing nada, that I want for dinner. I went waaaaay back in my recipe book to my old tried and true go-to recipes and I came up with spaghetti and meatballs. I know that one of the first meals I ever made for Bf was spaghetti with meat sauce, so there is just something sentimental about spaghetti for me.

So I went on a search for a meatball and sauce recipe and came across Eat Live Run’s recipe and thought that it would hit the spot. Besides, I seriously can not think of the last time that I made spaghetti, much less meatballs.

Here we go.

Here is what you need:


Begin by pureeing your canned tomatoes in a blender or a food processor until smooth. Dump the puree into a large dutch oven or pot over medium high heat.

Then add in garlic, oregano, and salt. I needed another picture of a hand and I was outta ingredients to dump in the pot. I made due with what I had. But the “I love you” sign has absolutely nothing to do with this recipe… well, except that I love it. And you.



While the sauce simmers away, combine the milk with the breadcrumbs and let sit for about 5 minutes.

In another bowl, add yo meat and onions, as well as the red pepper flakes.

Dump the breadcrumb/milk mixture into the turkey meat mixture. Then, using your hands mix the mixture (mix, mix, mix, mix, mix) until well… well, mixed.

Then, add in a can of tomato sauce to the sauce you already have simmering on the stove. This is optional, but I knew that I was going to serve my meatballs over pasta, so I would want a little more sauciness.

Form the meatballs into meatball shapes and place on tin foil lined baking sheet.

In the oven they go at 375 for about 20-25 minutes.

Then, out they come.

Plop the meatballs into the marinara sauce to get them fully coated. Yum!

Then serve over whole wheat pasta, egg noodles, rice, nothing, or slap them onto some sub bread (meatball subs anyone?) and enjoy!

I went for the noodles.

Yum. Man, did I miss spaghetti and meatballs. It also tasted super fresh since the meatballs were lean and the sauce was freshly made.

There were leftover which ended in a meatball fight the next day. There was a lot of “No, yoooou have it” “No, yoooou….” which ended with some hurt feelings and a meatball-less belly.

For a printable version of this recipe click here. 

Modified from the recipe from EatLiveRun.

Turkey Meatballs in Homemade Tomato Sauce

Serves 4

1.5 lbs ground turkey

1/2 cup milk

1/2 cup breadcrumbs

1.5 tsp salt

1 tsp dried oregano

1 28-oz can whole tomatoes in juice

1 8oz can tomato sauce

1 small yellow onion, minced

1/4 tsp red pepper flakes

2 cloves garlic, minced

Puree your tomatoes in a food processor or blender until smooth. Pour into a large dutch oven or heavy saucepot and bring to a simmer with the oregano, garlic and a half teaspoon of the salt. Let simmer for about twenty minutes to thicken. Add tomato sauce and let continue to simmer.

Combine the milk and breadcrumbs in a small bowl and let stand for five minutes.

In a large bowl, combine the turkey, a teaspoon of salt, red pepper flakes, minced shallot and the soaked breadcrumbs. Mix well with your hands and form small balls.

Bake the meatballs at 375 for twenty minutes. Once done, drop into tomato sauce and serve plain or with whole wheat pasta.


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