Turkey Meatball Spaghetti

Instructions

1. 1

   Use dry spaghetti with an 8-minute package cooking time. In a bowl, gently mix the turkey, egg, breadcrumbs, finely grated Parmesan, oregano, half the garlic powder, 1/4 teaspoon salt and the pepper. Roll into 24 small, evenly sized meatballs, about 3–3.5 cm across.

2. 2

   Put the passata, 600 ml water, olive oil, remaining garlic powder and remaining 1/2 teaspoon salt into a deep 30 cm skillet. Cover and heat on high until bubbling throughout, about 5 minutes, stirring once.

3. 3

   Break the spaghetti in half and spread it through the sauce, pressing it beneath the liquid. Nestle the meatballs into the sauce in a single layer. Keep on medium-high heat until the sauce returns to a lively simmer, about 1 minute.

4. 4

   Reduce to medium heat and cook for 8 minutes with the lid slightly ajar. Every 2 minutes, gently lift and separate the spaghetti with tongs, working around the meatballs; turn the meatballs halfway through.

5. 5

   Uncover and cook on medium-high for about 1 minute more, gently tossing until the spaghetti is tender and the sauce clings without a watery pool. The spaghetti cooks for approximately 9 minutes after the simmer returns, slightly longer than its 8-minute package time. Check the centers of several meatballs with a food thermometer: they must reach 165°F/74°C. If necessary, continue simmering until that temperature is reached. Divide the pasta, sauce and meatballs evenly among four plates.