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Servings: 6
Ingredients
  • 1 lb Lean Ground Turkey
  • 1 Egg
  • 1/4 Cup Plain Panko Breadcrumbs
  • 1 Tablespoon Worcestershire Sauce
  • 1 Tablespoon Minced Garlic
  • 1 teaspoon Granulated Onion
  • 1 Tablespoon Italian Seasoning
  • 1/2 Teaspoon Black Pepper
  • 1/2 Teaspoon Salt
  • 3 Cups Spaghetti Sauce (more if you like it saucy, here's my recipe)
  • 1/2 Cup Shredded Mozzarella Cheese
  • Fresh Basil for Garnish (Optional)
  • Ronzoni Veggie Delight Linguine (Optional)
Steps
  1. In a large bowl, combine turkey, egg, breadcrumbs, worcestershire, and spices. Mix gently with your hands until everything is incorporated.
  2. Use a large spoon to scoop the meatball mixture and form 1 and 1/2 to 2-inch meatballs until all of the mix is prepped. A small ice cream scoop is extremely helpful for this.
  3. Spray a large skillet with oil and heat over medium-high. Place the meatballs in the skillet and brown them for about 2 minutes on each side.
  4. Add the spaghetti sauce and distribute it evenly around the meatballs, turn the heat down to medium-low, cover, and simmer for 10 minutes.
  5. Top with mozzarella cheese and basil, and serve over your favorite pasta or in a nice crusty roll.
Notes
  • Put on a pot of water to boil when you start browning the meatballs, then cook the pasta while they are simmering. 
  • I made my own pasta sauce, but you can use premade if you'd rather or you're in a pinch!