Spaghetti and Little Herbed Meatballs

Preparation info

  • Makes


    • Difficulty


Appears in

Lighter, Quicker, Better: Cooking for the Way We Eat Today

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

  • About

Ground turkey is still fairly new in supermarkets; it allows you to make meatballs with all the old-fashioned flavor, but very little fat.


  • 1 pound ground turkey
  • 1 garlic clove, minced
  • 2 tablespoons chopped parsley
  • 1 teaspoon chopped fresh thyme or ā…› teaspoon dried thyme
  • 1 teaspoon chopped fresh oregano or ā…› teaspoon dried oregano
  • Salt and Freshly ground black pepper
  • 2 teaspoons olive oil
  • 2 cups Basic Chunky Tomato Sauce
  • 2 tablespoons chopped parsley
  • 1 pound spaghettini or spaghetti
  • Ā¼ cup freshly grated Parmigiano-Reggiano cheese
  • Flat-leaf parsley sprigs, for garnish


    1. Place ground turkey in a bowl. Lightly mix in garlic, parsley, thyme, oregano, and salt and pepper to taste. Form Ā¾-inch meatballs, moistening your palms with cold water, and place the meatballs on a plate lined with wax paper. Chill for Ā½ hour.
    2. Heat the olive oil in a large nonstick skillet over medium-high heat. Working in batches, brown the meatballs, rolling and turning them for 5 or 6 minutes. Pour off the fat, leaving the browned bits in pan.
    3. Add tomato sauce to the skillet and bring to a simmer. Add meatballs and any juices to sauce. Cover and simmer about 3 minutes, stirring gently, until the meatballs are just cooked through. Stir in chopped parsley and correct the seasonings.
    4. Meanwhile, boil the spaghettini in salted water until tender. Drain. Arrange in 4 shallow bowls, spoon the meatballs and sauce over, sprinkle with Parmigiano-Reggiano, and garnish each bowl with a parsley sprig.