This recipe for spaghetti is an old family recipe. My mom’s aunt used to make it and then my mom made it when I was growing up. Now I’ve adapted it and it’s the only way I’ll make spaghetti.
My mom makes it with ground beef, saving some plain sauce for me. These meatballs are a new addition for the first time. They’re made with turkey and baked in the oven.
I combined all of the ingredients, formed into balls and popped them in the oven. I then started cooking the spaghetti. I used foil, but you’re going to want to grease the pan because they stuck pretty badly.
Spaghetti and Meatballs
- 1 lb ground turkey (or whatever you prefer)
- 1/2 cup of bread crumbs
- 1 egg
- 1 Tbsp tomato paste
- 1 Tbsp of dried parsley
- 1 tsp of onion powder
- 1 clove of garlic, minced
- Salt and pepper to taste
- Preheat oven to 400.
- Mix all ingredients together.
- Form into balls and put on baking sheet. Bake for twenty minutes.
- 1 (15 oz) can of tomato sauce
- 2-3 Tbsp olive oil
- 1/4 cup of water
- Seasoning mix (either homemade or packet)
- Combine all ingredients in a saucepan.
- Heat on low/medium until bubbling, turn down slightly and cover with lid.
- Cook, stirring frequently, until thickened.
- Serve over pasta.
- Add mushrooms in the beginning of cooking if you like.
- 1 Tbsp cornstarch
- 1 Tbsp dried parsley
- 1 tsp sugar
- Up to 1 tsp red pepper flakes (to taste)
- 1-2 tsp onion powder
- 1 tsp oregano
- 1 1/2 tsp salt
- 3/4 tsp Italian seasoning
- 1/2 tsp basil
- 1/4 tsp garlic powder
- Combine all ingredients and mix with a whisk or fork.
- Use entire mixture.