Homemade turkey meatballs in a smokey tomato sauce over spaghetti.

Spaghetti and Turkey Meatballs

This Spaghetti and Turkey Meatballs recipe makes the BEST healthy homemade turkey meatballs - serve with spaghetti for a delicious, kid-friendly meal!
Course Main Course
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Calories 678kcal
Author Nora Rusev



For the Meatballs

  • 1 pound ground turkey
  • 1 small onion finely chopped
  • 2 cloves garlic finely minced
  • 1 large egg
  • 4 tablespoons breadcrumbs
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • black pepper to taste

For the Sauce

  • 1/2 tablespoon olive oil
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 1 stick celery finely diced
  • 1 small carrot finely diced
  • 2 tablespoons tomato paste
  • 2 teaspoons Italian seasoning
  • 1/3 cup red wine optional (use broth or water as a substitute)
  • 1 (14-oz) can fire roasted tomatoes
  • 1 (14-oz) can tomato sauce
  • 1 teaspoon maple syrup OR honey, OR sugar
  • salt & black pepper to taste

For the Spaghetti:

  • 1 pound spaghetti


To Make the Meatballs

  • Prep: Preheat the oven to 410°F. Line a baking sheet with baking parchment.
  • Make meatballs: Place all ingredients for the meatballs in a medium mixing bowl and mix well (I use a hand mixer with dough hook attachments for this!), then shape into approximately 2 teaspoon sized balls. Place on the prepared baking sheet.
  • Bake meatballs: Bake the meatballs for 8-10 minutes or until browned (no need to bake them through just yet).

To Make the Sauce:

  • Sauté the vegetables: Heat the oil in a large, oven-safe skillet. Add the onion, garlic, celery and carrot and cook for 2-3 minutes or until starting to soften.
  • Season and deglaze the pan: Stir in the tomato paste and Italian seasoning. Cook for another minute or until it smells amazing. Pour the red wine (or broth/water) into the pan, scratching the browned bits off the bottom.
  • Simmer the sauce: Add both tomatoes, the maple syrup and salt and pepper to taste. Simmer for 5-10 minutes on medium-low heat, stirring from time to time.

Finish the Dish:

  • Place the baked meatballs in the finished tomato sauce. Bake for another 10-15 minutes, or until bubbly and the meatballs are no longer pink in the middle. If you want a thinner sauce, cover the skillet with a lid in the oven. For a thicker, chunkier sauce, leave the skillet uncovered. Cook the spaghetti according to package directions while the meatballs are baking, then serve everything together.


Calories: 678kcal | Carbohydrates: 106g | Protein: 45g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 62mg | Sodium: 371mg | Potassium: 894mg | Fiber: 7g | Sugar: 9g | Vitamin A: 2777IU | Vitamin C: 8mg | Calcium: 107mg | Iron: 4mg