This recipe will change your life.
That is, if you love spaghetti and meatballs but always thought they were too much of a hassle to put in the weeknight dinner rotation.
I love spaghetti!
Skillet Spaghetti and Turkey Meatballs
Recipe source: adapted slightly from The Best 30-Minute Recipe.
2 slices of bread, crusts removes and bread torn into chunks
1/4 c. buttermilk
1/3 c. grated parmesan cheese, plus extra for serving
1 egg yolk
2 cloves of garlic, finely minced
1 T. minced fresh parsley
1/4 t. dried oregano
salt and pepper
1 lb. (93% lean ground turkey
2 T. olive oil
26 oz. spaghetti sauce of choice (about 3 c.)
2 c. water
8 oz. thin spaghetti, broken in half
2 T. minced fresh basil
1. In a large bowl, mash together the bread and buttermilk with a fork until a paste forms. Add in 1/3c. parmesan, egg yolk, garlic, parsley oregano,1/2 t. salt and 1/8 t. pepper. Mix well. Add in the ground turkey. Using your hands mix until well combined.
2. Form into approximate 1 inch meatballs (about 2 T. meat mixture per meatball). Heat olive oil in a 12 inch nonstick skillet over high heat until the oil shimmers. Add meatballs and cook until well-browned on one side, 1-2 minutes. Gently turn meatballs and brown briefly on the second side. Remove meatballs to a paper towel-lined plate and set aside. Pour off the oil in the skillet (but leave behind any browned bits).
3. Lower the heat to medium-high. To the empty skillet add the tomato sauce, water, spaghetti and 1/2 t. salt. Cover and cook, stirring often (watching and adjusting the heat to maintain a lively simmer),until the spaghetti begins to soften and bend, about 8 minutes.
4. Nestle the meatballs down into the simmering pasta and sauce, reduce heat to medium-low and cook, gently stirring (and scraping the bottom of the skillet to keep it from sticking), until the spaghetti is al dente and the meatballs are cooked through, about another 8 minutes. Remove from heat and sprinkle with the basil. Serve with extra parmesan cheese.