We’ve lightened up the classic meatballs and spaghetti using Turkey Meatballs. Comfort food at its best!
I love Italian food and a lot of the things I cook are inspired by rustic Italian dishes I find online or have in a restaurant, but nothing beats the classics and for me spaghetti and meatballs in a marinara sauce are the ultimate comfort food. Last weekend that is what I was craving. Something simple but delicious. I didn’t make your regular, run-of-the-mill meatballs though. I lightened them up by using lean ground turkey and lean turkey sausage with just enough breadcrumbs to hold everything together.
I know there are a lot of people who automatically turn their nose up at the mention of ground turkey but these meatballs were moist and full of flavor. I combined lean turkey and lean turkey sausage with grated Parmesan and Romano cheese, and a small amount of bread crumbs, onions, spices, and an egg. Then I rolled them into large balls and baked them. I like to make the meatballs big so you can serve the whole dish family style with everyone grabbing 2 or 3 (ok maybe 4…) meatballs and digging in.
Of course a good meatball requires a good sauce. I made the meatballs when I had a little time on Saturday afternoon but I didn’t have time to make my own sauce. I’m kind of a snob about tomato sauce so I’ve searched long and hard for a jarred sauce that is just as good as homemade and recently I found it. Mezzetta has released a new line of pasta sauces called Mezzetta Napa Valley Homemade, and I’ll tell you what, they really do taste homemade. They have several flavors but marinara is my favorite. Not a lot of jarred sauces pass the marinara test for me. It needs to be simple, and fresh-tasting. Mezzetta Napa Valley Homemade is my new best friend, you can tell that it is made from quality ingredients, 100% hand-selected plum tomatoes with no sugar or paste added. The taste of the tomatoes really shines through. It is light and bright and all of the things I look for in a marinara sauce.
When we were ready to sit down to spaghetti and meatballs I heated up the sauce in a sauce pan and added the meatballs to it until they were warmed through and nicely coated in sauce. These turkey meatballs and sauce were so good that MG and I ate them two nights in a row. While I can eat the same thing over and over, it is pretty unusual for MG to happily eat the same exact meal back to back. Ladies and gentlemen we have a winner!
Mezzetta is making it even easier for you to have a family pasta night with their Perfect Pasta Night giveaway.
- Grand Prize (1): Perfect Pasta Night. Cooking kit includes: Six (6) Mezzetta® Napa Valley Homemade™ Pasta Sauces + Dried Pasta + Apron + Grocery Tote + Chef’s Hat + Cheese Grater + Recipe Cards + $500 grocery gift card.
- Runner Up Prizes (10): Six (6) Mezzetta® Napa Valley Homemade™ Pasta Sauces + Recipe Cards
- Preheat oven to 400°F
- Mix breadcrumbs, cheeses, basil, parsley, garlic powder, onion powder, and salt in a small bowl.
- In a large bowl place the meat and work it together.
- Add breadcrumb mixture from the small bowl and the eggs to the meat.
- Work everything together until it is thoroughly mixed.
- Form meat into large balls (you can use an ice cream scoop to help you measure out the right amount)
- Place on a baking sheet and bake for 15-20 minutes or until cooked through.
- Remove from oven and place into pan with sauce in it coating the meatballs before serving them.
What is your favorite flavor of pasta sauce?