Spaghetti with Turkey Meatballs and Marinara

Recipe details

Yield

4 people

Prep time

25 minutes

Cook time

35 minutes

Total time

50 minutes

Ingredients

• 1 lb Ground turkey (preferably 93% lean)
• ⅓ cup Gluten-free breadcrumbs
• 1 large Egg
• 4 cloves Garlic, minced, divided
• 1½ tsp Dried oregano
• 1 tsp Salt (plus more to taste)
• ½ tsp Black pepper, freshly ground
• 3 tbsp Extra-virgin olive oil (divided, plus more for drizzling)
• 1 medium Yellow onion, finely diced
• 1 (28 oz) can Crushed tomatoes
• 2 tbsp Tomato paste
• 1 tsp Dried basil
• ¼ tsp Red pepper flakes (optional, for a bit of heat)
• ½ cup Water or chicken stock (gluten-free stock if using)
• 12 oz Gluten-free spaghetti (or rice noodles)
• ¼ cup Fresh basil leaves, torn or roughly chopped

Instructions

1. In a mixing bowl, combine 1 lb ground turkey, ⅓ cup gluten-free breadcrumbs, 1 large egg, 2 cloves minced garlic, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp black pepper. Mix gently with your hands until just combined. Don't overwork it or the meatballs will be tough.
2. Roll the mixture into 12 meatballs, about 1½ inches across. They don't need to be perfect.
3. Heat 2 tbsp olive oil in a large deep skillet over medium-high heat. Add the meatballs and brown them on all sides, turning every minute or so, for about 6 minutes total. They won't be cooked through yet. Transfer the meatballs to a plate.
4. While the meatballs brown, finely dice 1 medium yellow onion and mince 2 cloves garlic.
5. In the same skillet (don't wipe it out), add 1 tbsp olive oil and reduce heat to medium. Add the diced onion and cook, stirring occasionally, until soft and translucent, about 5 minutes.
6. Add the 2 cloves minced garlic and 2 tbsp tomato paste to the skillet. Stir for about 1 minute until fragrant and the paste darkens slightly.
7. Pour in 1 (28 oz) can crushed tomatoes, ½ cup water or chicken stock, 1 tsp dried basil, ½ tsp dried oregano, ½ tsp salt, ¼ tsp black pepper, and ¼ tsp red pepper flakes (if using). Stir well.
8. Nestle the browned meatballs into the sauce. Bring to a gentle simmer, then reduce heat to low, cover, and simmer for 20 minutes. The meatballs will finish cooking and the sauce will thicken.
9. While the meatballs simmer, bring a large pot of salted water to a boil.
10. Add 12 oz gluten-free spaghetti to the boiling water and cook according to package directions until al dente, usually 8 to 10 minutes. Reserve ½ cup of the pasta cooking water, then drain the pasta in a colander.
11. Taste the marinara sauce and adjust salt and pepper as needed. If the sauce is too thick, stir in a splash of the reserved pasta water.
12. Add the drained spaghetti directly to the skillet with the sauce and meatballs. Toss gently to coat the pasta, adding a bit more pasta water if it looks dry.
13. Divide the spaghetti and meatballs among four bowls. Top each with torn fresh basil and a generous drizzle of extra-virgin olive oil.