Spaghetti-O’s with Turkey Meatballs


I found a great pasta called anelletti at Trader Joe’s recently that were in the shape of O’s. I envisioned a healthy version of spaghetti-o’s with meatballs. I used ground turkey for the meatballs and made them as small as I could. I made mushroom marinara sauce that was tangy and delicious while the meatballs were very tender and juicy. If you don’t feel like making the marinara, just substitute it with your favorite store bought marinara. The kids loved this dinner, it turned out really tasty and fun to eat. I served it with a tossed salad and fresh baked bread.

Mushroom Marinara:

  • 2 tsp olive oil
  • 1/2 sweet yellow onion, diced
  • 8 oz of button or cremini mushrooms, sliced thinly
  • 3-4 cloves of garlic, chopped finely
  • 1 28 oz can of crushed tomatoes
  • 1 15 oz can of tomato sauce
  • 1 tsp balsamic vinegar
  • 1 tbsp fresh parsley, chopped
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp fennel seeds, crushed
  • 1 tsp white sugar
  • 1 pinch of red pepper flakes
  • Sea salt and fresh cracked pepper to taste

Heat the olive oil in a dutch oven over medium heat. Add the onions and mushrooms and saute until tender; add the garlic and cook for 60 seconds, stirring frequently. Add the remaining ingredients. Simmer for at least 2 hours then make the meatballs.

Mini Turkey Meatballs:

  • 1 lb of ground turkey with Italian seasonings
  • 1/4 cup of button mushrooms, chopped finely
  • 1/4 cup of Parmesan cheese, grated
  • 1/4 cup of Italian style bread crumbs
  • 2 tbs sweet yellow onion, diced finely
  • 1 clove of garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1/2 tsp dried basil
  • 1/4 tsp dried oregano
  • Sea salt and black pepper to taste
  • 1 egg
  • 1 tbsp olive oil
  • Anelletti pasta, cooked per instructions
  • Fresh parsley, chopped
  • Parmesan, freshly grated

Preheat the oven to 325 degrees. Spray a baking sheet with cooking spray. Combine all ingredients in a large bowl and mix gently with your fingers.

Heat the olive oil in a large skillet over medium heat. Roll the turkey mixture into small balls.

Once the pan is hot, cook the meatballs for 2 minutes on each side then remove from skillet and place on the baking sheet. Place in the oven and cook for 5-6 minutes or until cooked through.

Place the meatballs in the simmering mushroom marinara for a few minutes to soak up the flavors. Cook the pasta per instructions.

Once the noodles are cooked and drained, spoon them into the marinara and meatball mixture then stir until thoroughly coated. Serve with fresh parsley sprinkled on top as well as grated Parmesan. Enjoy.

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4 Responses to “Spaghetti-O’s with Turkey Meatballs”

  1. 1

    Lauren — April 23, 2013 @ 8:22 pm

    I just find your website last night and I can’t wait to start cooking a lot of the food you have on here. Everything looks great.

    [Reply]

  2. 2

    Diane in CT — May 30, 2013 @ 1:47 pm

    i made these a few days ago. I made the meatballs using a mixture of turkey and turkey sausage. SO GOOD!!!! Everyone really liked it!!!

    [Reply]

  3. 3

    Beth — September 21, 2013 @ 2:06 pm

    This looks so good. I know my grandson will love it. How much anelletti do you cook for this amount of sauce?

    [Reply]

    • Pam replied: — September 22nd, 2013 @ 7:54 am

      It was so good. I cooked the whole bag of pasta. I spooned the pasta into the sauce until there was enough. I saved any remaining pasta to use for another day’s lunches (with butter and Parmesan). I hope this helps.

      Cheers,
      Pam

      [Reply]

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