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| Oven Roasted Meatballs atop Capellini and a Quick Tomato Sauce |
This menu is one of my favorite examples of how we can make small changes to favorite comfort foods - in this case, Spaghetti and Meatballs - while keeping it satisfying, flavorful, making it healthier and more portion appropriate, and quicker and easy enough to get on the table quickly after a long day. Add to that it’s timeless appeal to kids and adults and you have an updated classic everyone will enjoy.
Turkey replaces the beef and pork, the meatballs are oven-roasted, not fried, (which also reduces the hands-on time and frees up the stove for the sauce and noodles) the flavor is boosted with parmesan, garlic and parsley while unnessary ingredients like egg and breadcrumbs are eliminated. A ¼ of protein seems completely appropriate when made into 4 smaller meatballs per serving. A quick cooking tomato sauce simmers in just 15 minutes keeping it light and bright and capellini (aka angel hair) is used instead of traditional spaghetti noodles to further lighten up the meal. I serve a simple arugula salad with my Citrus Vinaigrette and you have a light, satisfying, made from scratch dinner on the table in an hour.
Oven Roasted Turkey Meatballs with Quick Cooking Tomato Sauce
Serves 4
For the Meatballs
Note: You’ll be preparing and cooking onions and garlic for both meatballs and sauce at the same time.
1 large onion, finely diced
4 - 6 plump cloves of garlic, minced
2 T evoo
1 pound ground turkey (not all breast meat, you need a little fat in there)
3/4 cup grated parmesan (plus more for serving)
3 T Italian parsley, minced
Salt and freshly ground black pepper
Strongly recommended: parchment paper
Tomato Sauce
1/2 large onion, finely diced (prepped earlier for meatballs)
2 cloves garlic, minced, optional (prepped earlier for meatballs)
1 28 ounce can good quality whole, peeled and seeded tomatoes (like San Marzano or Trader Joe's brand), stems removed and coarsely chopped (pulse a few times in a food processor or snip with scissors in the can or simply plan to break up with a back of a spoon while they cook)
1 stem fresh basil or 1 t dried oregano
Dash of red pepper flakes, optional
Salt and freshly ground black pepper
Splash of balsamic vinegar, optional
Etc.
1/2 box (2 ounces per person) good quality capellini, angel hair pasta or thin spaghetti like Barilla or De Ceccio brand
2 T Salt, if desired
Good quality parmesan cheese like Parmesano Reggiano
Simple Salad of Arugula Leaves and Citrus Vinaigrette
8 cups Arugula per person
¼ cup Citrus Vinaigrette (available on this site), or other favorite vinaigrette
optional: thinly sliced red onion, halved kalamata olives, 1-2 T toasted pine nuts
Preheat oven to 425 degrees.
1. Heat 2 T evoo (amount for meatballs and sauce) in a non-stick sauté pan until hot but not smoking and add both halves of the diced onion. Sauté, stirring frequently, over med-high heat until translucent and lightly browned, about 7-10 mins. Season with salt and black pepper to taste and add garlic for meatballs and garlic for sauce, if using. Sauté until fragrant, 1 minute.
2. Scrape 1/2 onion mixture into a large bowl for the meatball mixture and set aside to cool and 1/2 into a 2 quart sauce pan for the sauce.
Serves 4
For the Meatballs
Note: You’ll be preparing and cooking onions and garlic for both meatballs and sauce at the same time.
1 large onion, finely diced
4 - 6 plump cloves of garlic, minced
2 T evoo
1 pound ground turkey (not all breast meat, you need a little fat in there)
3/4 cup grated parmesan (plus more for serving)
3 T Italian parsley, minced
Salt and freshly ground black pepper
Strongly recommended: parchment paper
Tomato Sauce
1/2 large onion, finely diced (prepped earlier for meatballs)
2 cloves garlic, minced, optional (prepped earlier for meatballs)
1 28 ounce can good quality whole, peeled and seeded tomatoes (like San Marzano or Trader Joe's brand), stems removed and coarsely chopped (pulse a few times in a food processor or snip with scissors in the can or simply plan to break up with a back of a spoon while they cook)
1 stem fresh basil or 1 t dried oregano
Dash of red pepper flakes, optional
Salt and freshly ground black pepper
Splash of balsamic vinegar, optional
Etc.
1/2 box (2 ounces per person) good quality capellini, angel hair pasta or thin spaghetti like Barilla or De Ceccio brand
2 T Salt, if desired
Good quality parmesan cheese like Parmesano Reggiano
Simple Salad of Arugula Leaves and Citrus Vinaigrette
8 cups Arugula per person
¼ cup Citrus Vinaigrette (available on this site), or other favorite vinaigrette
optional: thinly sliced red onion, halved kalamata olives, 1-2 T toasted pine nuts
Preheat oven to 425 degrees.
1. Heat 2 T evoo (amount for meatballs and sauce) in a non-stick sauté pan until hot but not smoking and add both halves of the diced onion. Sauté, stirring frequently, over med-high heat until translucent and lightly browned, about 7-10 mins. Season with salt and black pepper to taste and add garlic for meatballs and garlic for sauce, if using. Sauté until fragrant, 1 minute.
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| Finished Onions and Garlic |
2. Scrape 1/2 onion mixture into a large bowl for the meatball mixture and set aside to cool and 1/2 into a 2 quart sauce pan for the sauce.
3. Add tomatoes, basil or oregano and optional red pepper flakes to sauce pan with onion mixture and bring to a boil. Add salt and pepper to taste. Reduce heat to simmer and stir. Simmer over low heat, stirring occasionally while you make the meatball mixture. Alternately: make the sauce while the meatballs are roasting. See step 6 for additional instructions.
4. When the onions have cooled, add ground turkey to the bowl along with parmesan, parsley and salt and pepper to taste. Mix thoroughly but with a light touch. Line a heavy duty sheet pan with parchment.
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| Smaller meatballs means everyone gets four, which feels lavish |
| 5. Shape turkey mixture into balls about the size of ping pong balls - a little smaller. You should be able to make 4 balls per person for a total of 16. Place each ball on parchment lined sheet pan. Parchment makes the cleaning of the sheet pan a breeze later. |
6. Bake meatballs until browned on the outside but still juicy - about 15-20 minutes. The parmesan will help keep the meatballs moist and make them somewhat crispy (not too crispy!) on the outside to replicate frying. Check
for doneness by cutting into one if you are not sure. They should be juicy but just barely pink. Be careful not to overcook (or everyone will know you used turkey).
for doneness by cutting into one if you are not sure. They should be juicy but just barely pink. Be careful not to overcook (or everyone will know you used turkey).
Meanwhile, simmer tomato sauce over low heat for a total of 15-20 minutes, until thickened, breaking up any chunks of tomatoes with back of a wooden spoon and stirring occasionally. add splash of balsamic to finish sauce, if desired.
7. While the meatballs are roasting, bring a large pot of optionally (recommended) salted water to boil. About 10 minutes into their cooking, cook pasta according the package instructions. Drain and return to cooking pot.
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| The parmesan adds to the caramelization here |
If making optional Arugula Salad, place arugula in a large bowl, add optional ingredients if desired.
8. When meatballs are done, remove carefully (they like to stick due to the cheese) and put in pan with sauce. Stir to coat with sauce. Toss meatballs and sauce with cooked noodles. Toss salad with Citrus (or other) Vinaigrette.
9. Serve Spaghetti and Noodles - either individual plated, or in a big shallow bowl “Family Style” - showering with freshly grated parmesan. Serve arugula salad alongside and enjoy.
8. When meatballs are done, remove carefully (they like to stick due to the cheese) and put in pan with sauce. Stir to coat with sauce. Toss meatballs and sauce with cooked noodles. Toss salad with Citrus (or other) Vinaigrette.
9. Serve Spaghetti and Noodles - either individual plated, or in a big shallow bowl “Family Style” - showering with freshly grated parmesan. Serve arugula salad alongside and enjoy.
