Spaghetti With Turkey-pesto Meatballs

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 lbs lean ground turkey
• 1 (7 ounce) container basil pesto (2/3 cup)
• 2/3 cup panko breadcrumbs
• 3 (14 1/2 ounce) cans diced tomatoes
• 1 tablespoon olive oil
• 1 onion, chopped fine
• 4 garlic cloves, minced
• red pepper flakes, a pinch (to taste)
• 1 lb spaghetti
• 3 tablespoons chopped fresh basil

Recipe

• 1 gently mix turkey, pesto, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl using hands until uniform.
• 2 roll mixture into eighteen 1 1/2 inch meatballs.
• 3 lay meatballs on large plate, cover, and refrigerate until firm, about 1 hour.
• 4 pulse 2 cans diced tomatoes in food processor until mostly smooth, about 12 pulses; set aside.
• 5 heat oil in 12-inch nonstick skillet over medium heat until just smoking.
• 6 brown meatballs well on all sides, about 10 minutes; transfer to paper towel-lined plate.
• 7 add onion and 1/8 teaspoon salt to fat left in skillet and cook over medium heat until softened, 5-7 minutes.
• 8 stir in garlic and pepper flakes and cook 30 seconds.
• 9 stir in processed tomatoes and remaining 1 can diced tomatoes.
• 10 bring to simmer and cook for 10 minutes.
• 11 return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes.
• 12 meanwhile, bring 4 quarts water to boil in large pot.
• 13 add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
• 14 reserve 1 cup cooking water, then drain pasta and return it to pot.
• 15 add several large spoonfuls of tomato sauce (without meatballs) to pasta and toss to combine.
• 16 season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
• 17 divide pasta among individual bowls.
• 18 top each bowl with remaining sauce and meatballs, sprinkle with basil, and serve.