Nonna's Spaghetti and Turkey Meatballs
with Sweet Peppers and Basil
Our spaghetti and meatballs taste just like Nonna's, but take a fraction of the time! The basics can be relied on tonight: hand-rolled meatballs, homemade tomato sauce, fresh basil and a sprinkle of Parmesan.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Turkey
370 mL
Crushed Tomatoes
2 tbsp
Italian Breadcrumbs
(Contains Milk, Sesame, Soy, Gluten)
170 g
Spaghetti
(Contains Wheat)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
2 unit
Garlic, cloves
113 g
Yellow Onion
160 g
Sweet Bell Pepper
1 tbsp
Italian Seasoning
7 g
Basil
2 tbsp
Tomato Sauce Base
Not included in your delivery
4 tbsp
Unsalted Butter*
(Contains Milk)
2 tbsp
Oil*
0.31 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Wash and dry all produce. Core, then cut pepper into 1/4-inch pieces. Peel, then cut onion into 1/4-inch pieces. Peel, then mince or grate garlic.
Meanwhile, add turkey, breadcrumbs, half the Italian Seasoning, half the garlic and 1 tbsp oil (dbl for 4 ppl) to a large bowl. Season with pepper and 1/4 tsp salt (dbl for 4 ppl), then combine. (TIP: If you prefer a firmer meatball, add an egg to the mixture!)Roll mixture into 8 equal-sized meatballs (16 for 4 ppl).
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then meatballs. Cook, turning meatballs often, until golden-brown on all sides, 2-3 min. (NOTE: Meatballs will finish cooking in step 5.) Transfer meatballs to a plate and set aside. Add 2 tbsp butter (dbl for 4 ppl), then onions, peppers and remaining garlic to the same pan. Cook, stirring often, until onions soften, 2 min.
Add spaghetti to the boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return spaghetti to the same pot, off heat. Add 2 tbsp butter (dbl for 4 ppl) to the pot with spaghetti. Toss to coat.
Add tomato sauce base, crushed tomatoes, remaining Italian Seasoning and reserved pasta water to the pan with veggies. Season with salt and pepper, then stir to combine. Reduce heat to medium, then return meatballs to the pan. Cover and cook, stirring often, until sauce thickens slightly and meatballs are cooked through, 5-6 min.**
Divide buttered spaghetti between plates, then top with meatballs and sauce. Tear basil over top, then sprinkle with Parmesan.
