Spicy Pasta with Turkey Meatballs

1 review, 5 star(s). 100% would make again

Ready in 30 minutes

Spaghetti with meatballs, except with penne


1 tablespoon olive oil
1 medium Onion; chopped
4 cloves Garlic; minced
3 tablespoons tomato paste
2 cans tomatoes; fire-roasted liquid included; crushed
1 teaspoon chipotle en adobo and sauce; finely minced canned or more to taste
2 teaspoons oregano leaves; chopped
1 sprig rosemary; fresh
1/8 teaspoon Salt
1/4 cup basil leaves; torn, fresh
1 pound ground turkey meat
1 slice fresh whole-wheat bread; crusts removed, pulsed in
1/4 cup grated Parmesan; plus more for serving
1/2 cup Onion; finely chopped
2 cloves Garlic; minced
2 tablespoons parsley leaves; minced fresh plus more for garnish
2 teaspoons thyme leaves; minced fresh
1 Egg; lightly beaten
1/2 teaspoon salt
1 teaspoon black pepper; freshly ground
whole-wheat penne pasta; (16 ounces)
2 cans tomato sauce

Original recipe makes 6 Servings



Fill a large stockpot with water and bring to a boil for pasta.

Make Sauce:

In a 4-quart saucepan heat the oil over medium heat. Saute the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, chipotles, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper, to taste. While sauce is cooking, make meatballs.


Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.

Meanwhile, remove rosemary sprig from sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.

Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among 4 pasta bowls and garnish with parsley and 1 tablespoon grated Parmesan.

Alert editor   
Calories Per Serving: 239 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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