Spaghetti with Turkey Meatballs

Spaghetti with Turkey Meatballs Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Refrigerated pasta and links of sweet Italian sausage provide a quick start to Spaghetti with Turkey Meatballs. This kid-friendly meal is ready in 20 minutes.


Serves 4 (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 412
Fat 14 g
Satfat 4.2 g
Monofat 5.4 g
Polyfat 3.1 g
Protein 19.2 g
Carbohydrate 77.7 g
Fiber 2.6 g
Cholesterol 77 mg
Iron 2.6 mg
Sodium 632 mg
Calcium 43 mg


1 (9-ounce) package refrigerated fettuccine
3 (4-ounce) links sweet Italian turkey sausage
1 tablespoon extra-virgin olive oil
2 cups sliced onions
1/4 teaspoon crushed red pepper
2 large garlic cloves, crushed
2 cups lower-sodium marinara sauce (such as McCutcheon's)
1/2 ounce pecorino cheese, grated (about 2 tablespoons packed)
8 basil leaves, torn


1. Cook the pasta according to package directions, omitting salt and fat; drain.

2. Remove casing from sausages. Shape sausages into 12 (1-inch) balls. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; cook 7 minutes, browning on all sides. Remove the meatballs from pan. Add onions, red pepper, and garlic to pan; sauté for 2 minutes. Return meatballs and add marinara sauce to pan, and bring to a simmer over medium heat, scraping pan to loosen browned bits. Reduce heat to medium-low, and simmer 5 minutes or until meatballs are done. Add pasta to sauce mixture; toss well. Sprinkle with cheese and basil.

Laura Zapalowski,

Cooking Light

March 2012
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