Spaghetti & Turkey Meatballs

  • 10 ounces spaghetti
  • 1 pound ground turkey (85% lean)
  • 1/2 cup Italian seasoned dry bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped Italian parsley
  • 1 egg, beaten
  • 3/4 cup water, divided
  • 1/2 tsp kosher salt
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp crushed red pepper
  • 1 jar RAGÚ® Old World Style® Traditional Sauce
  1. Cook spaghetti as directed on package, omitting salt; keep warm.
  2. Meanwhile, combine turkey, bread crumbs, half of the Parmesan, parsley, egg, ¼ cup water and salt. Shape mixture into 25, (1-1/4-inch) meatballs.
  3. Heat oil, garlic and crushed red pepper in large non-stick sauté pan on medium heat. Add sauce and remaining water once garlic is golden. Arrange meatballs in sauce; cover and cook 10 min. or until cooked through (165°F), stirring occasionally. Serve with hot cooked spaghetti and additional Parmesan, if desired.
Use a small ice cream scoop to easily make evenly sized meatballs.
Moisten hands with water while rolling meatballs to avoid sticking.
Serve topped with additional Parmesan cheese and chopped parsley.