Reviews (1) Add Rating & Review 23 Ratings 5 star values: 6 4 star values: 5 3 star values: 10 2 star values: 1 1 star values: 1 Martha Stewart Member Rating: Unrated 02/13/2014 I think these were the best meatballs I've ever made. Even my daughter, who hates mushrooms, loved them. I was concerned that they might be tough being cooked directly in the sauce, but they were so tender and delicate. This will definitely be my go-to meatball recipe from now on!!
Back to Lightened-Up Turkey Meatballs All Reviews for Lightened-Up Turkey Meatballs - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 25 mins total: 40 mins Servings: 6 turkey-meetballs-squash-025.jpg
Ingredients Ingredient Checklist 2 tablespoons olive oil 1/2 medium yellow onion, finely diced 1 cup finely diced button mushrooms 1/2 cup dry whole-wheat breadcrumbs 1 pound spaghetti 1/3 cup fat-free milk 1 1/2 pounds ground turkey 3 tablespoons chopped fresh basil leaves, plus more torn for serving 3 tablespoons grated Pecorino Romano, divided Coarse salt 1 large egg white, lightly beaten 7 cups marinara sauce
Gallery Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 40 mins Servings: 6 turkey-meetballs-squash-025.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 25 mins total: 40 mins Servings: 6
Recipe Summary
prep: 25 mins total: 40 mins
Servings: 6
prep: 25 mins
total: 40 mins
prep:
25 mins
total:
40 mins
Servings: 6
6
turkey-meetballs-squash-025.jpg
turkey-meetballs-squash-025.jpg
Ingredients
Ingredients
- 2 tablespoons olive oil 1/2 medium yellow onion, finely diced 1 cup finely diced button mushrooms 1/2 cup dry whole-wheat breadcrumbs 1 pound spaghetti 1/3 cup fat-free milk 1 1/2 pounds ground turkey 3 tablespoons chopped fresh basil leaves, plus more torn for serving 3 tablespoons grated Pecorino Romano, divided Coarse salt 1 large egg white, lightly beaten 7 cups marinara sauce
Directions
In a medium pan, heat olive oil over medium. Saute onion and mushrooms until onion is translucent and mushrooms are soft, 5 to 7 minutes. Remove from heat and stir in breadcrumbs. Let cool to room temperature; slowly stir in milk.
In a large pot of salted boiling water, cook pasta according to package instructions; drain and return to pot. Meanwhile, in a large bowl, gently combine breadcrumb mixture with turkey, basil, 2 tablespoons Pecorino, 3 teaspoons salt, and egg white. Form into 30 meatballs.
In a medium pot, bring the marinara to a simmer. Submerge the meatballs in the sauce and simmer until cooked through, 15 to 20 minutes. Serve over spaghetti, topped with remaining tablespoon Pecorino and basil leaves.
Reviews (1)
Add Rating & Review 23 Ratings 5 star values: 6 4 star values: 5 3 star values: 10 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 02/13/2014 I think these were the best meatballs I've ever made. Even my daughter, who hates mushrooms, loved them. I was concerned that they might be tough being cooked directly in the sauce, but they were so tender and delicate. This will definitely be my go-to meatball recipe from now on!!
Reviews (1)
Add Rating & Review 23 Ratings 5 star values: 6 4 star values: 5 3 star values: 10 2 star values: 1 1 star values: 1
Add Rating & Review
23 Ratings 5 star values: 6 4 star values: 5 3 star values: 10 2 star values: 1 1 star values: 1
23 Ratings 5 star values: 6 4 star values: 5 3 star values: 10 2 star values: 1 1 star values: 1
23 Ratings 5 star values: 6 4 star values: 5 3 star values: 10 2 star values: 1 1 star values: 1
5 star values: 6 4 star values: 5 3 star values: 10 2 star values: 1 1 star values: 1
Martha Stewart Member Rating: Unrated 02/13/2014 I think these were the best meatballs I've ever made. Even my daughter, who hates mushrooms, loved them. I was concerned that they might be tough being cooked directly in the sauce, but they were so tender and delicate. This will definitely be my go-to meatball recipe from now on!!Martha Stewart Member
Rating: Unrated 02/13/2014
I think these were the best meatballs I’ve ever made. Even my daughter, who hates mushrooms, loved them. I was concerned that they might be tough being cooked directly in the sauce, but they were so tender and delicate. This will definitely be my go-to meatball recipe from now on!!
Rating: Unrated
All Reviews for Lightened-Up Turkey Meatballs
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Lightened-Up Turkey Meatballs
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
