I don’t know why I don’t make Spaghetti and Meatballs more often.  I served it tonight with a big kale salad with lemon juice and Parmesan, and it was all really good.   The children love kale!! Go figure.  I typically bake the meatballs, but tonight I cooked them on the stove (the traditional way), and they are really much better this way.  It takes a little extra effort, but I think it’s worth it.   Note to foodies: I know the pasta I’ve served is not actually spaghetti.  I don’t cook spaghetti for the kids, ever.  TOO messy.

Turkey Meatballs


1 pound all white meat ground turkey

1/2 cup Italian style breadcrumbs

1/4 cup Parmesan cheese

2 large eggs

1/4 teaspoon nutmeg

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon dried oregano

1/2 teaspoon dried rosemary

1/3 cup warm water

24 oz. jar marinara sauce (get a quality one; the fewer ingredients the better)

14 oz. can crushed tomatoes

fresh basil to taste

extra Parmesan for serving

1 lb. box of pasta, cooked in salted water

olive oil

Heat a large pan over medium high heat.  Place the ground turkey, bread crumbs, Parmesan, salt, pepper, nutmeg, oregano, rosemary, eggs, and 1/3 cup warm water in a bowl. Combine lightly with a fork. Using an ice cream scoop, form the mixture into meatballs.


Add a 1/2 tablespoon of olive oil to the pan.  Cook the meatballs until they are browned on all sides (about 5 minutes total).


Add the marinara and tomatoes to the pan with the meatballs.  Cover and cook for 20 minutes.  Add the fresh basil, stir, and serve with hot pasta.  Top with fresh Parmesan cheese and extra basil.