Meatballs and spaghetti are the ultimate comfort food. Baking these turkey meatballs instead of pan-frying is faster, neater (no side-of-stove oil splatters) and big-batch friendly.
3/4 cup unseasoned dried breadcrumbs
1/2 cup milk, whole or 2%
1 cup finely grated Parmesan cheese, plus more for garnish
1 large egg, lightly beaten
3 cloves garlic, minced
2 Tbs. finely chopped fresh parsley leaves, plus more for garnish
2 Tbs. Worcestershire Sauce
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 lb. ground turkey, not breast
2 qt. homemade or favorite marinara sauce
1 1b. thin spaghetti
- Preheat to 375°F. Line 2 rimmed baking sheets with parchment paper.
- Combine the breadcrumbs and milk in a large bowl. Add the Parmesan, egg, garlic, parsley, Worcestershire sauce, salt, and pepper, and mix to blend. Add the ground turkey and mix until just combined. Do not mash the meat or overwork the mixture, or else the meatballs will be dry and tough.
- Form the mixture into 1 1/2-inch meatballs (about 2 Tbs. each) and place on the prepared baking sheet.
- Bake until the meatballs are browned and an instant-read thermometer registers 165°F, 15 to 18 minutes.
- Heat the marinara sauce in a Dutch oven over medium heat. Add the meatballs and spoon the sauce over the meatballs to coat. Cook the spaghetti according to package directions; drain.
- Transfer the spaghetti to shallow serving bowls and top with meatballs and sauce. Serve garnished with more Parmesan cheese and chopped fresh parsley.