Spaghetti & Turkey Meatballs

Spaghetti & Turkey Meatballs

Spaghetti and turkey meatballs makes the traditional spaghetti and meatballs recipe healthier. Create this entrée for a meal the whole family loves.

20 min. prep time
6 servings
333 Ratings



2 tablespoons Land O Lakes® Butter
1 small (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1 (28-ounce) can crushed tomatoes
1 (14.5-ounce) can diced tomatoes
1 1/2 teaspoons Italian seasoning
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper


1 (20-ounce) package lean ground turkey
1/2 cup finely crushed saltine crackers
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 teaspoon finely chopped fresh garlic
1/2 teaspoon salt
1/4 teaspoon pepper


12 ounces uncooked dried spaghetti
Grated Parmesan cheese, if desired


Melt butter in 4-quart saucepan until sizzling; add onion and garlic. Cook over medium heat 2-3 minutes or until vegetables are softened. Add all remaining sauce ingredients. Continue cooking 3-4 minutes or until mixture comes to a boil.

Reduce heat to low; cook, stirring occasionally, 30-40 minutes or until sauce thickens.

Heat oven to 450°F.

Combine all meatball ingredients in bowl. Shape mixture into 24 (1 1/2-inch) balls; place onto greased 15x10x1-inch baking pan. Bake 10-13 minutes or until no longer pink inside.

Cook spaghetti according to package directions; drain. Keep warm.

Stir meatballs into sauce; serve over hot cooked spaghetti. Sprinkle with Parmesan cheese, if desired.

Recipe Tip

Turkey is high in protein and is a good source of phosphorous and zinc. Ground turkey can be found with the fresh meats or in the frozen foods section of your supermarket. Always defrost frozen ground turkey in the refrigerator and cook within 24 hours of thawing.

Nutrition Facts (1 serving)

Calories: 500

Fat: 15g

Cholesterol: 115mg

Sodium: 900mg

Carbohydrates: 62g

Dietary Fiber: 5g

Protein: 30g

Recipe #12826©2003Land O'Lakes, Inc.

Recipe Comments & Reviews

I didn't make the spaghetti sauce, but I did make the
meatballs. I have never made meatballs w/o putting a little
chopped onion in them. I followed your recipe and added
about 1/4 cup finely chopped onion. They were a real hit;
had wonderful flavor. Next time I will try the sauce, too.
Bland. The sauce didn't cling to the noodles since it was so thin. If I did happen to make it again I would add some tomato paste to thicken the sauce and I would add more seasoning to both the sauce and meatballs. The only plus to this dish was it didn't make me feel heavy like most spaghetti dishes do.

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