Turkey Meatball Pasta with Tomato Sauce

Tender turkey meatballs flavored with fresh herbs and Parmesan, nestled in gluten-free spaghetti and a clean, bright tomato sauce made from canned tomatoes, basil, and good olive oil. This is comfort food that tastes completely normal, because it is. The meatballs stay juicy, the sauce clings to every strand, and nobody at the table will know you left anything out. It's the kind of dinner that makes everyone happy.

By TasteBuds

Recipe details

Yield
4 people
Prep time
25 minutes
Cook time
30 minutes
Total time
40 minutes

Ingredients

  • 1¼ lb ground turkey (preferably 93% lean)
  • ½ cup Parmesan cheese, finely grated (plus extra for serving)
  • 1 large egg
  • ⅓ cup gluten-free breadcrumbs
  • 3 tbsp fresh parsley, finely chopped
  • 1 tsp dried oregano
  • 1 tsp salt (divided)
  • ½ tsp black pepper, freshly ground
  • 3 tbsp olive oil (divided)
  • 1 (28 oz) can canned whole peeled tomatoes (preferably San Marzano)
  • ¼ cup fresh basil, torn (plus extra for garnish)
  • 1 tsp granulated sugar (optional, to balance acidity)
  • 12 oz gluten-free spaghetti

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine 1¼ lb ground turkey, ½ cup finely grated Parmesan, 1 large egg, ⅓ cup gluten-free breadcrumbs, 3 tbsp finely chopped fresh parsley, 1 tsp dried oregano, ½ tsp salt, and ½ tsp freshly ground black pepper. Mix gently with your hands until just combined. Don't overwork it or the meatballs will be dense.
  3. Scoop the mixture and roll into meatballs about 1½ inches across. You should get around 16 to 18 meatballs. Place them on a parchment-lined baking sheet, spacing them an inch apart.
  4. Drizzle 1 tbsp olive oil over the meatballs, rolling them gently so they're lightly coated all over.
  5. Bake the meatballs for 18 minutes, until they're just cooked through and starting to brown on top. They'll finish cooking in the sauce later.
  6. While the meatballs bake, make the sauce. Heat 2 tbsp olive oil in a large skillet over medium heat.
  7. Pour in 1 (28 oz) can whole peeled tomatoes with their juices. Use a wooden spoon to break up the tomatoes into chunky pieces as they heat. Bring to a gentle simmer.
  8. Season the sauce with ½ tsp salt and 1 tsp granulated sugar (if using). Simmer for 10 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato edge mellows.
  9. While the sauce simmers, bring a large pot of salted water to a boil for the pasta.
  10. Tear ¼ cup fresh basil and stir it into the sauce. Taste and adjust salt if needed.
  11. When the meatballs come out of the oven, nestle them gently into the tomato sauce. Let them simmer together for 5 minutes so the meatballs soak up some of the sauce and finish cooking through.
  12. Meanwhile, cook 12 oz gluten-free spaghetti in the boiling water according to the package directions until al dente. Reserve ½ cup of the starchy pasta water, then drain the spaghetti in a colander.
  13. Add the drained spaghetti directly to the skillet with the meatballs and sauce. Toss gently, adding a splash of the reserved pasta water if the sauce needs loosening. The starch helps everything cling together.
  14. Divide the pasta and meatballs among four bowls. Top with extra grated Parmesan and a few fresh basil leaves.