By JulieVR
I’ve been on a bit of a spaghetti and meatball kick lately – a craving my 7 year old has been particularly happy about. I came across this recipe for meatballs made with crunchy walnuts, which not only add a great texture, but provide a fiber and nutrient boost. To keep the meatballs moist look for ground turkey that is a mixture of both white and dark meat; if you’re short on time, swap in a jar of tomato sauce.
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Ingredients:
Meatballs:
- 1 cup fresh, whole wheat bread crumbs
- 1/4 cup milk
- 1 large egg, beaten
- 1/2 cup finely chopped California walnuts
- 1/2 cup grated Parmesan Reggiano
- 2 Tbsp minced flat-leaf parsley
- 1 clove garlic, finely minced or grated
- Scant 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp freshly grated nutmeg
- 1 lb ground turkey
- 1 to 2 Tbsp olive oil, for brushing meatballs
Tomato Sauce:
- 1 Tbs olive oil
- 1 large onion, finely chopped
- 1 Tbsp minced garlic
- 1 tsp dried oregano, crumbled
- 1/4 tsp red pepper flakes
- 1 32 oz can plum tomatoes, with their juices
- salt and freshly ground black pepper to taste
- 1/2 lb spaghetti
- 1/4 cup tightly packed basil leaves, thinly sliced
- 2 Tbsp minced fresh flat-leaf parsley, for garnish
Directions:
- Preheat the oven to 350° F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl, combine the bread crumbs and milk; let sit for 10 minutes. Add the egg and mix well. Add the walnuts, cheese, parsley, garlic, salt, pepper, and nutmeg; mix well. Add turkey and using one hand, lightly mix and squeeze together, to combine well. Don’t over mix or the meatballs will be tough.
- Form mixture, using clean hands rinsed with cold water to prevent sticking, into 18 walnut-size balls and arrange on prepared baking sheet. Brush the meatballs with the oil, or roll them in your oiled hands and set them back on the parchment.
- Bake until firm when squeezed, but before they are overly browned, 15 to 20 minutes — they will continue cooking in the tomato sauce.
- While the meatballs are cooking, heat the oil for the sauce in a large pan over medium-high heat. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes.
- Add the garlic, oregano, and red pepper flakes; cook, stirring occasionally, until the garlic is fragrant, about 2 minutes. Add the tomatoes and their juice; bring to a boil.
- Reduce the heat to low and simmer gently for 5 minutes. Season to taste with salt and pepper. Transfer the meatballs to the sauce and bring to a boil. Reduce the heat to low and simmer gently for 15 minutes.
- While the meatballs are cooking in the tomato sauce, cook the spaghetti according to the package directions.
- Drain well and serve hot, topped with meatballs and sauce and garnish with the basil and parsley.