- 4 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, chopped
- 1 28-ounce can tomato puree
- 1 6-ounce can tomato paste
- 1 tablespoon sugar
- 1/2 cup Parmesan (can be freshly grated or the shakeable stuff)
- 1 Tbsp oregano
- kosher salt and black pepper
- 1 egg
- 1 1/4 pounds ground turkey (they are usually sold in this size, so no worries)
- 16 saltine crackers (ritz works too), finely crushed (about 3⁄4 cup)
- 12 ounces spaghetti
- Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the onion and half the garlic and cook, stirring occasionally, until the onion is tender, 8 to 10 minutes. Add the tomato puree and paste, sugar, half the Parmesan, the oregano, ½ teaspoon salt, and 1½ cups water. Simmer, partially covered, stirring occasionally, for 30 minutes.
- Meanwhile, in a large bowl, lightly beat the egg. Add the turkey, crackers, the remaining Parmesan, garlic, and oregano, ½ teaspoon salt, and ¼ teaspoon pepper. Shape the mixture into about 24 meatballs.
- Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat and cook the meatballs, turning occasionally, until browned, 3 to 4 minutes. Add to the sauce and simmer, stirring occasionally, until the sauce thickens, 25 to 30 minutes.
- Cook the spaghetti according to the package directions. Serve with the meatballs and sauce. Sprinkle with Parmesan and oregano before serving.
For a simpler turkey meatball, make the meatballs only and simmer for 20 minutes in pre-made spaghetti or marinara sauce.
The recipe above is based on a REAL SIMPLE recipe with a few minor changes.