The Meal Planner

"On top of spa-GHHHE-TIIIIII, all covered with CHEEEEEEEESE, I lost my poor MEEEEEEEATball when somebody SNEEEEEEEEEEEZED."

You definitely won't be losing any meatballs if you're making this'll be guarding them with your life. It's a refreshing take on a worn out classic. The turkey meatballs are a lot lighter than beef and the fresh herbs add wonderful earthiness. I love me a good Rose Sauce and it pairs so perfectly with the turkey meat. It's so good you won't even need to cover it with "CHEEEEEEEESE".

Recipe from Evil Shananigans

Serves 4

1 tbsp olive oil
1/2 cup onion, diced
1 clove garlic, minced
1/2 tsp red pepper flakes
1 - 12 oz can diced tomatoes
1/2 tsp sugar
1/2 tsp fresh thyme
1/2 tsp fresh oregano, chopped
2 tsp fresh basil, chopped
1/2 tsp salt
1/4 cup heavy cream

1 lb lean ground turkey
2/3 cup carrots, grated
1/2 cup onion, grated
1/4 cup bread crumbs
2 cloves garlic, minced
1 egg
1/2 tsp fresh oregano, minced
2 tsp fresh thyme, minced
1/2 tsp salt
1 tsp smoked paprika
1/3 cup parmesan, grated

1 lb spaghetti (or any other pasta)

Put a large pot of salted water on to boil for the pasta. Cook pasta until al dente.

Heat oil in a saucepan over medium heat, then add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes and cook until fragrant, about 1 minute. Add the tomatoes, sugar, salt, thyme and oregano and stir and let it come to a simmer. Pour into a blender or food processor and add the fresh basil and blitz until smooth. Pour back into saucepan, let come up to a simmer and then add the cream, stir and remove from the heat.

For the meatballs, preheat the oven to broil and cover a baking sheet with tinfoil and spray with cooking spray. Add all ingredients together in a bowl and mix until combined. Take about 2 tbsp of the mixture and form into balls, and place them on the oiled baking sheet. This should make between 25-30 meatballs. Sprinkle the tops of the meatballs with a bit more paprika for color.

Bake the meatballs under the broiler for 10-15 minutes or until cooked all the way through. Toss the pasta with half of the tomato cream sauce and place in a serving dish. Top with the rest of the sauce, the meatballs and more fresh basil.

Click here for printable version of Turkey Meatballs with Tomato Cream Sauce


Our family loved these light and summery meatballs. The grated carrot and onion adds nutrition, flavor and juiciness to the lean meatball. Whenever I eat pasta I can't help but eat seconds (okay...maybe sometimes thirds), but with a lighter dish like this I don't even feel that guilty :)

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2 Responses
  1. JodieMo Says:

    Love love love turkey meatballs! I keep some in my freezer at all times! Great recipe!

  2. Yeah the turkey was such a light alternative to beef. Great substitute. Good idea keeping some in your freezer...meatballs freeze so incredibly well and make for fast meals.