Spaghetti and Turkey Meatballs

Check ingredients as you prepare them. These checks stay on this page.

• 1 pound ground turkey
  Ingredient note

  Source: 1 pound ground turkey
• 1 each small onion (finely chopped)
  Ingredient note

  Source: 1 small onion (finely chopped)
• 2 cloves garlic (finely minced)
  Ingredient note

  Source: 2 cloves garlic (finely minced)
• 1 each large (egg)
  Ingredient note

  Source: 1 large (egg)
• 4 tablespoons breadcrumbs
  Ingredient note

  Source: 4 tablespoons breadcrumbs
• 2 teaspoons + 2 teaspoons Italian seasoning
  Ingredient note

  Source: 2 teaspoons Italian seasoning; Source: 2 teaspoons Italian seasoning
• 1/4 teaspoon + As Needed salt
  Ingredient note

  Source: 1/4 teaspoon salt; Source seasoning: salt & black pepper (to taste)
• As Needed + As Needed black pepper
  Ingredient note

  Source seasoning: black pepper (to taste); Source seasoning: salt & black pepper (to taste)
• 1/2 tablespoon olive oil
  Ingredient note

  Source: 1/2 tablespoon olive oil
• 1 each large onion (chopped)
  Ingredient note

  Source: 1 large onion (chopped)
• 2 cloves garlic (minced)
  Ingredient note

  Source: 2 cloves garlic (minced)
• 1 stick celery (finely diced)
  Ingredient note

  Source: 1 stick celery (finely diced)
• 1 each small carrot (finely diced)
  Ingredient note

  Source: 1 small carrot (finely diced)
• 2 tablespoons tomato paste
  Ingredient note

  Source: 2 tablespoons tomato paste
• 1/3 cup red wine (optional use broth or water as a substitute)
  Ingredient note

  Source: 1/3 cup red wine (optional use broth or water as a substitute)
• 14 oz fire roasted tomatoes
  Ingredient note

  Source: 1 (14-oz) can fire roasted tomatoes
• 14 oz tomato sauce
  Ingredient note

  Source: 1 (14-oz) can tomato sauce
• 1 teaspoon maple syrup (OR honey, OR sugar)
  Ingredient note

  Source: 1 teaspoon maple syrup (OR honey, OR sugar)
• 1 pound spaghetti
  Ingredient note

  Source: 1 pound spaghetti

1. Prep: Preheat the oven to 410°F. Line a baking sheet with baking parchment.
2. Make meatballs: Place all ingredients for the meatballs in a medium mixing bowl and mix well (I use a hand mixer with dough hook attachments for this!), then shape into approximately 2 teaspoon sized balls. Place on the prepared baking sheet.
3. Bake meatballs: Bake the meatballs for 8-10 minutes or until browned (no need to bake them through just yet).
4. Sauté the vegetables: Heat the oil in a large, oven-safe skillet. Add the onion, garlic, celery and carrot and cook for 2-3 minutes or until starting to soften.
5. Season and deglaze the pan: Stir in the tomato paste and Italian seasoning. Cook for another minute or until it smells amazing. Pour the red wine (or broth/water) into the pan, scratching the browned bits off the bottom.
6. Simmer the sauce: Add both tomatoes, the maple syrup and salt and pepper to taste. Simmer for 5-10 minutes on medium-low heat, stirring from time to time.
7. Place the baked meatballs in the finished tomato sauce. Bake for another 10-15 minutes, or until bubbly and the meatballs are no longer pink in the middle. If you want a thinner sauce, cover the skillet with a lid in the oven. For a thicker, chunkier sauce, leave the skillet uncovered. Cook the spaghetti according to package directions while the meatballs are baking, then serve everything together.