Spaghetti with Fresh Tomato Sauce and Meatballs
- Total Time
Wondering why there’s cornmeal in these meatballs? Like bread crumbs, it keeps your meatballs together, and absorbs liquid to make them light and tender.
uncooked whole wheat pasta8 oz, spaghetti variety
uncooked ground turkey breast1 pound(s)
egg white(s)1 large
uncooked unenriched white cornmeal1 Tbsp
dried oregano1 tsp
table salt½ tsp
olive oil1 Tbsp
garlic clove(s)2 clove(s), medium
plum tomato(es)8 medium, chopped
dried basil1 tsp
red pepper flakes⅛ tsp
shredded parmesan cheese⅛ tsp, (optional)
- Cook the spaghetti according to the package directions, omitting the salt if desired. Drain and keep warm.
- Meanwhile, mix together the turkey, egg white, cornmeal, oregano, 1⁄4 teaspoon of the salt and the sugar in a large bowl. With damp hands, shape the mixture into 24 meatballs.
- Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Cook the meatballs, in batches, turning often, until browned, about 4 minutes. Transfer to a plate.
- To make the sauce, wipe out the skillet and set over medium-high heat. Add the remaining 1 teaspoon oil and the garlic. Cook, stirring, until the garlic is fragrant, about 30 seconds. Add the tomatoes, basil, the remaining 1⁄4 teaspoon salt, and the red pepper flakes; cook, stirring frequently, until the tomatoes are softened, about 5 minutes. Return the meatballs to the skillet and simmer, covered, until cooked through, about 5 minutes longer.
- Divide the pasta evenly among 4 large bowls and top with the meatballs and sauce. Sprinkle with Parmesan, if using. Yields 1 cup spaghetti, 6 meatballs, and 1 cup sauce without Parmesan per serving.