Spaghetti and turkey meatballs is a lighter twist on the classic comfort food we all know and love. These tender, flavorful meatballs are made with lean ground turkey and simmered in a simple sauce that blends fresh ingredients with pantry staples. It’s the kind of easy dinner that’s big on flavor, quick to make, and always a hit with the whole family.
What's great about this recipe
- Homemade taste with convenience ingredients – Jarred pasta sauce, canned tomatoes, and broth help cut down on prep time without sacrificing flavor. Simmering everything together gives it that from-scratch feel.
- Classic comfort food – Spaghetti and meatballs is a timeless favorite, and this lighter version still delivers a hearty, satisfying bite.
- Great for leftovers and meal prep – The meatballs and sauce reheat beautifully, making this recipe ideal for prepping ahead or enjoying the next day.
Ingredients
Meatballs
- Ground turkey – We use 85/15 ground turkey (85% lean, 15% fat) because it makes tender, flavorful meatballs, but 93/7 will work too if you prefer a leaner option.
- Herbs and spices – Fresh parsley, dried oregano, salt, and black pepper add plenty of flavor.
- Produce – Onion and garlic add flavor and help keep the meatballs moist.
- Egg – Acts as a binder to hold the meatballs together.
- Breadcrumbs – We use plain panko breadcrumbs (regular plain breadcrumbs also work). Avoid seasoned breadcrumbs, since we’re adding our own seasoning.
- Oil – For frying the meatballs. Use a neutral oil with a high smoke point—we use canola oil. You’ll need enough to cover the bottom of a large, deep skillet with ¼ to ½ inch of oil. The exact amount depends on the size of your skillet; as a reference, we use 1 cup in a deep 12-inch skillet.
Sauce and pasta
- Pantry – Marinara sauce, canned diced tomatoes, chicken broth, and spaghetti (or your favorite pasta).
- Produce – Onion (yellow or white) and garlic.
- Herbs and spices – Dried oregano and kosher salt—for seasoning the pasta water and adjusting the final dish, if needed.
- Oil – A little olive oil is used to sauté the onion and garlic.
- Garnish and toppings – Fresh parsley, grated Parmesan cheese, and crushed red pepper are all great options.
- See the recipe card for quantities and preparation.
How to make spaghetti and turkey meatballs
Prep the meatballs
- Add the ground turkey, panko breadcrumbs, parsley, minced onion, garlic, salt, black pepper, and egg to a large bowl. Mix gently with your hands or a fork until just combined—don’t overmix.
- Form into 1½-inch meatballs and place on a parchment-lined baking sheet or tray.
- Heat enough oil to coat the bottom of a large, deep nonstick skillet (about ¼ to ½ inch) over medium-high heat. Add the meatballs in a single layer without crowding and cook for 2 minutes to brown one side.
- Gently turn and cook another 2 minutes to brown the other side. Remove the skillet from the heat and transfer the meatballs to a plate. Loosely cover with foil to keep warm. Let the oil cool slightly, then drain—leaving a thin coating in the skillet and any browned bits behind for flavor.
Make the sauce
- Return the skillet to medium heat and add the olive oil. When the oil is hot but not smoking, add the chopped onions and cook for 3–4 minutes, stirring often, until they start to soften.
- Add the garlic and oregano; cook for 1 minute, stirring frequently.
- Stir in the marinara sauce, diced tomatoes, and chicken broth until combined.
- Carefully return the meatballs to the pan and stir gently to coat with the sauce. Bring to a simmer, then reduce the heat to medium-low, cover, and cook for 35–40 minutes, stirring occasionally. Raise or lower the heat as needed to maintain a simmer.
Check that the meatballs are cooked through—at least 165°F in the center of the largest one.
Finish and serve
- While the meatballs simmer, cook the spaghetti according to the package directions for al dente. Don’t forget to salt the pasta water.
- Taste the sauce and add salt if needed. (As a reference, we didn’t add any extra to ours.) Serve the meatballs and sauce over the spaghetti. Garnish with chopped parsley, Parmesan cheese, and a pinch of crushed red pepper, if desired.
Substitutions and variations
🥖 Breadcrumbs – Plain panko breadcrumbs give a nice texture, but regular plain breadcrumbs work just as well.
🚫 Gluten-free option – Use your favorite gluten-free breadcrumbs or crushed gluten-free crackers in the meatballs. Also, check that your pasta and marinara sauce are labeled gluten-free—some brands may contain hidden gluten or be processed in facilities that handle wheat.
🥚 Egg substitute – Good egg replacements include mayonnaise (1–2 tablespoons per pound of meat) or plain Greek yogurt (1–2 tablespoons per pound). Both help bind the meatballs and add moisture, though the texture may vary slightly.
🥩 Other ground meats – Swap in ground chicken, lean ground beef, or a mix of turkey and pork for a different flavor and texture.
🔥 Baking instead of frying – Place the meatballs on a greased or parchment-lined baking sheet and bake at 400°F for 18–20 minutes, or until cooked through and the internal temperature reaches 165°F.
🍝 Pasta swaps – Use any pasta you like: penne, linguine, rotini, or even zucchini noodles for a lighter option.
Recipe tips
- Don’t overwork the meat—mix just until the ingredients are combined to keep the meatballs tender.
- Handle the meat gently when shaping to avoid dense or tough meatballs.
- Use a heaping tablespoon-sized cookie scoop to portion the mixture so the meatballs cook evenly.
- A large nonstick skillet helps prevent sticking and keeps the meatballs from breaking apart.
- Use silicone-tipped tongs to turn the meatballs without tearing or squishing them.
- Wait to add salt to the sauce until it’s finished—there’s already salt in the meatballs, sauce, tomatoes, and broth. Taste and adjust at the end if needed.
Make ahead, storing, and reheating instructions
Make ahead:
The meatballs and sauce can be made 1–2 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop before serving. For best texture, cook the spaghetti fresh when you're ready to eat, but you can also make it ahead and toss it with a little olive oil to prevent sticking.
Storing and reheating instructions:
Cooling: Let the spaghetti and turkey meatballs cool completely before storing. Do not leave at room temperature for more than 2 hours (or 1 hour if the temperature is above 90°F).
Refrigerator: Store leftovers in airtight containers. Keep the meatballs and sauce together, and the pasta separate if possible. Refrigerate for 3–4 days.
Freezer: Transfer the meatballs and sauce (without the pasta) to freezer-safe, airtight containers. Leave about 1 inch of space at the top for expansion. Label with the contents and date. Freeze for up to 2–3 months. While cooked pasta can be frozen, its texture may change after reheating.
Reheating:
Stovetop: Reheat the meatballs and sauce in a nonstick skillet over medium to medium-low heat, covered, stirring occasionally until heated through. If the sauce has thickened too much, add a splash of broth or water to loosen it.
Microwave: Place a portion in a microwave-safe dish and heat in 30-second intervals, stirring in between, until hot throughout. Add a spoonful of broth or water if the sauce or pasta seems dry.
Food safety: Always reheat leftovers to an internal temperature of at least 165°F. For more information, visit foodsafety.gov or the U.S. Department of Agriculture.
There’s something comforting about a homemade meal like this spaghetti and turkey meatballs—simple, flavorful, and always a hit at the dinner table.
Love meatball dinners? Try our buffalo chicken meatballs for a spicy twist or our Salisbury steak meatballs smothered in gravy. If you're cooking with turkey more often, check out these ground turkey recipes like mini turkey meatloaf or turkey meatballs with gravy.
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📖 Recipe
Spaghetti and Turkey Meatballs Recipe
Ingredients
Turkey Meatball Ingredients
- 1 pound Ground Turkey use lean ground turkey but not turkey breast – we used 85/15 but 93/7 works well too
- ½ cup Panko Breadcrumbs
- 3 tablespoons Finely Minced Onion about ½ small onion
- 2 tablespoons Parsley finely chopped – plus extra for garnish if desired
- 2 Garlic Cloves finely minced
- 1 teaspoon Salt
- ½ teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
- 1 Egg
- ¾ to 1 cup Oil or enough to cover the bottom of a large skillet by ½ inch (use a neutral/flavorless oil – we used canola oil)
Sauce and Pasta Ingredients
- 1 teaspoon Olive Oil
- 1 Small Onion finely diced
- 3 to 5 Garlic Cloves minced
- ½ teaspoon Dried Oregano
- 1 (24 ounce) jar Marinara Sauce use your favorite brand and variety
- 1 (14 ounce) can Diced Tomatoes regular or fire roasted
- 1 cup Chicken Broth
- 16 ounces Spaghetti cooked to package directions for al dente
- 1 to 2 tablespoons Salt for the pasta water – we use kosher salt
- Chopped Parsley for garnish optional
- Parmesan Cheese for serving optional
- Crushed Red Pepper for serving optional
Instructions
Form the Meatballs
- Add the ground turkey, panko breadcrumbs, parsley, onion, garlic, oregano, salt, black pepper, and egg to a large bowl.
- Use your hands (or a fork) to gently mix until just combined—do not overwork the meat.
- Form the mixture into meatballs about 1½ inches in diameter.
- Line a baking sheet with parchment paper or lightly spray with cooking spray. Place the meatballs on the pan, leaving space between them so they’re not touching. You should get about 20 meatballs.
Fry the Meatballs
- Heat the oil in a large, deep nonstick skillet or pan (with a tight-fitting lid) over medium-high heat. When the oil is hot but not smoking, carefully add the meatballs to the skillet.
- Cook for 2 minutes to brown on one side.
- Turn each meatball and cook for another 2 minutes to brown the other side.
- Remove the skillet from the heat. Use a slotted spoon to transfer the meatballs to a plate or pan. Loosely cover with foil or place in the microwave or oven to keep warm.
- Note: The meatballs will finish cooking in the sauce.
- Let the oil cool slightly, then drain all of it from the skillet. Leave just a thin coating in the pan, along with any browned bits for flavor.
Make the Sauce
- Add 1 teaspoon olive oil to the same skillet and place over medium heat.
- When the oil is hot, add the diced onion and cook for 3–4 minutes, stirring frequently, until it starts to soften and become translucent.
- Add the garlic and oregano; cook for 1 minute, stirring often.
- Add the marinara sauce, diced tomatoes, and chicken broth. Stir to combine.
- Carefully return the meatballs to the pan and gently stir to coat with the sauce.
- Raise the heat and bring the sauce to a simmer. Then reduce the heat to medium-low, cover, and simmer for 35–40 minutes, stirring occasionally.
- Keep the sauce at a gentle simmer. Lower the heat if it starts to boil too vigorously, especially as it thickens.
Cook the Spaghetti
- While the meatballs simmer, bring a large pot of water to a boil. Add 1–2 tablespoons of salt (we use kosher salt), then cook the spaghetti according to package directions for al dente. Drain well.
Finish and Serve
- Check that the meatballs are fully cooked. The internal temperature of the largest meatball should be at least 165°F in the center. Use an instant-read thermometer to confirm.
- Taste the sauce and add salt, if needed. (As a reference, we didn’t add extra salt to ours.)
- Serve the turkey meatballs and sauce over the spaghetti. Garnish with chopped parsley, and serve with Parmesan cheese and crushed red pepper, if desired.
Notes
- Don’t overwork the meat—mix just until the ingredients are combined to keep the meatballs tender.
- Make the meatballs roughly the same size so they cook evenly.
- A large nonstick skillet helps prevent sticking and keeps the meatballs from breaking apart.
- Use silicone-tipped tongs to turn the meatballs without tearing or squishing them.
- Wait to add salt to the sauce until it’s finished—there’s already salt in the meatballs, sauce, tomatoes, and broth. Taste and adjust at the end, if needed.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Debbi
Can I freeze the meatballs after they cook in the sauce? Would like to freeze sauce too. Should I freeze together or separate?
Elizabeth Rodriguez
Hi Debbi, Yes, you can freeze the turkey meatballs after they’ve cooked in the sauce—and you can freeze the sauce too. It’s actually a great way to prep a meal in advance. You can freeze the meatballs and sauce together or separately, depending on how you plan to use them later:
Freeze together: This is the easiest method. Let everything cool completely, then transfer the meatballs with the sauce to an airtight container or freezer-safe bag. This works well if you plan to reheat and serve it all at once.
Freeze separately: If you think you’ll want to use the sauce or meatballs in different ways later on, freezing them separately gives you more flexibility. Just make sure both the meatballs and sauce are completely cooled before freezing.
Either way, label and date your containers and use within 2 to 3 months for the best flavor. When you're ready to eat, thaw in the refrigerator overnight and reheat on the stovetop until everything is hot all the way through (at least 165°F for food safety).