The Best Ina Garten Spicy Turkey Meatballs & Spaghetti Recipe

Ina Garten’s spicy turkey meatballs transform ordinary weeknight dinners into something extraordinary.

Home cooks adore these savory spheres packed with robust flavors and satisfying textures.

Lean ground turkey becomes a canvas for bold seasonings and delicate ingredients.

Each carefully crafted meatball promises a delightful blend of herbs and zesty spices.

The combination creates a harmonious balance that elevates a simple pasta dish.

Tender meat mingles with complementary elements, offering a hearty and memorable meal.

Families gather around the table, eagerly anticipating these mouthwatering morsels that promise comfort and excitement:

Why These Spicy Turkey Meatballs Hit the Spot

• Flavor Explosion: Combines multiple meats like turkey, sausage, and prosciutto for a complex, rich taste profile that delivers unexpected depth and excitement in every single bite.
• Texture Triumph: Creates perfectly tender meatballs with a crispy exterior thanks to baking technique, while mixing different meat textures ensures a mouthwatering contrast between soft and slightly firm elements.
• Gourmet Simplicity: Elevates classic spaghetti and meatballs with sophisticated ingredients like Asiago cheese, fresh herbs, and prosciutto, transforming an everyday dish into a restaurant-quality meal without requiring professional cooking skills.
• Crowd-Pleasing Comfort: Delivers a warming, satisfying dinner that appeals to both adults and kids, making it an ideal family meal or casual gathering dish that feels special yet approachable.

All You Need to Make Turkey Meatballs & Spaghetti

• Turkey, Sausage, Prosciutto: A trio of meats that provides rich, deep flavor and varied texture with a mix of lean and fatty proteins.

• Bread Cubes, Milk: Soft bread soaked in milk creates a tender, moist texture that helps hold the meatballs together.
• Eggs: Natural binder that helps ingredients stick and provides structural integrity to the meatballs.

• Asiago Cheese: Sharp, nutty cheese that adds depth and complexity to the meatball mixture.
• Parsley, Oregano: Fresh herbs that bring brightness and traditional Italian herb notes.
• Red Pepper Flakes: Adds a subtle heat and warm spiciness to the meatballs.
• Salt, Black Pepper: Essential seasonings that enhance and balance the overall flavor profile.
• Olive Oil: Helps bind ingredients and adds richness to the meatball mixture.

• Marinara Sauce: Classic tomato-based sauce that complements the spicy, herbal meatballs.
• Spaghetti: Traditional pasta that provides a perfect base for the meatballs and sauce.
• Parmesan Cheese: Aged cheese for garnishing, adding a salty, umami finish to the dish.

How To Prepare Spicy Turkey Meatballs & Spaghetti

Step 1: Prepare the Oven

Warm up the oven to 400°F (200°C). Line two baking sheets with parchment paper for easy cleanup.

Step 2: Soak Bread Crumbs

Pulse bread cubes in a food processor until they become medium-sized crumbs. Transfer to a mixing bowl and pour milk over them. Let the mixture sit and soften for 5 minutes.

Step 3: Create Meatball Mixture

• Ground turkey
• Italian sausage
• Prosciutto
• Soaked bread crumbs
• Asiago cheese
• Fresh parsley
• Dried oregano
• Red pepper flakes
• Salt
• Black pepper
• Olive oil
• Eggs

Combine all ingredients in a large mixing bowl. Use your hands to gently mix, then fold in olive oil and eggs with a fork until just combined.

Step 4: Shape and Bake Meatballs

Form the mixture into 2-inch (5 cm) round meatballs. Place them carefully on prepared baking sheets. Brush lightly with olive oil. Bake for 35-40 minutes until golden brown and completely cooked through.

Step 5: Warm the Marinara Sauce

Pour marinara sauce into a wide, shallow pot. Bring to a gentle simmer. Carefully add the baked meatballs and let them warm in the sauce.

Step 6: Cook the Pasta

Fill a large pot with water and add salt. Bring to a rolling boil. Cook spaghetti according to package directions. Drain thoroughly once perfectly al dente.

Step 7: Plate and Garnish

Arrange spaghetti in serving bowls. Top with three meatballs per serving. Spoon extra marinara sauce over the pasta. Serve with freshly grated Parmesan cheese on the side for guests to sprinkle as they like.

Tips to Keep Them Juicy Not Dry

• Create Silky Breadcrumbs: Soak fresh bread in milk to develop ultra-tender meatballs with melt-in-your-mouth texture, guaranteeing a softer result than dry store-bought crumbs.
• Handle Meat Gently: Mix ingredients delicately using fingertips, preventing dense and tough meatballs by avoiding aggressive mixing techniques that compress protein fibers.
• Boost Golden Exterior: Brush meatballs with olive oil before baking to achieve a beautiful caramelized crust while maintaining internal moisture and rich flavor.
• Enhance Flavor Absorption: Allow baked meatballs to simmer in marinara sauce, helping them soak up delicious tomato notes and ensuring maximum juiciness throughout.
• Elevate Pasta Seasoning: Generously salt pasta water before cooking, allowing spaghetti to absorb seasoning deeply and transforming a simple dish into a restaurant-quality experience.

Save Extras With Sauce Still Singing

• Freezer Storage: Seal cooled meatballs and sauce in heavy-duty freezer bags, removing excess air to prevent freezer burn. Flatten bags for space-saving stacking and label with date and contents. Freeze up to 3 months for maximum flavor preservation.
• Refrigerator Organization: Separate spaghetti from meatballs in individual airtight glass containers to maintain texture and prevent moisture buildup. Store in the coldest part of the refrigerator, typically the back shelf. Consume within 2-3 days for optimal taste and food safety.
• Reheating Strategy: Thaw frozen meatballs overnight in the refrigerator before reheating. Use a skillet with a splash of marinara sauce for even heating and moisture retention. Warm on medium-low heat, stirring occasionally to prevent sticking and ensure uniform temperature throughout the dish.

Fire It Up with Bold New Spices

• Mediterranean Lamb Fusion: Replace turkey with ground lamb, swap prosciutto for diced pancetta, and add mint and cumin for a Middle Eastern-inspired flavor profile.
• Chicken Spinach Power: Use ground chicken instead of turkey, incorporate finely chopped spinach into the meatball mixture, and replace Asiago with feta cheese for a lighter protein option.
• Vegetarian Zucchini Balls: Substitute meat with grated zucchini, cooked quinoa, and black beans, using breadcrumbs as a binding agent and adding smoked paprika for depth of flavor.
• Spicy Chorizo Boost: Mix ground turkey with Spanish chorizo, include roasted red peppers in the meatball blend, and serve with a smoky tomato sauce for an intense, robust meal.

One Saucy Goodbye That Brings the Heat

Culinary magic unfolds through Ina Garten’s spicy turkey meatballs, blending Mediterranean flavors with comforting pasta perfection.

Complex ingredients dance together, creating a symphony of textures and robust seasonings.

Prosciutto and sausage elevate traditional meatball recipes with unexpected depth and character.

Mediterranean influences shine through each carefully crafted bite, transporting palates to Italian countryside kitchens.

Home chefs can confidently recreate this restaurant-quality dish with simple techniques and premium ingredients.

When passion meets precision, extraordinary meals emerge – so grab those pans, explore this recipe, share the deliciousness across social platforms, spark conversations with fellow cooking enthusiasts, and let culinary creativity inspire memorable dining experiences.

Ina Garten Spicy Turkey Meatballs & Spaghetti Recipe

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4.6 from 25 reviews

• Total Time: 1 hour 10 minutes
• Yield: 6 1x

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Description

Ina Garten’s spicy turkey meatballs elevate classic Italian comfort cuisine with zesty Mediterranean flavors. Juicy meatballs nestled on perfectly al dente spaghetti create a memorable dinner that brings warmth and excitement to your table.

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Ingredients

Scale 1x2x3x

Main Proteins:

• 2 lb ground turkey (85% to 92% lean)
• 0.5 lb sweet Italian pork sausage, casings removed
• 4 oz thinly sliced prosciutto, finely chopped
• 2 extra-large eggs, lightly beaten

Bread and Cheese:

• 3 cups (1-inch-diced) bread cubes from a round rustic bread, crusts removed
• 0.67 cups whole milk
• 1 cup freshly grated aged Asiago cheese
• Freshly grated Parmesan cheese, for serving

Herbs, Spices, and Additional Ingredients:

• 0.5 cup minced fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 3 tablespoons good olive oil, plus extra for brushing the meatballs
• 3 (24-ounce) jars good marinara sauce, such as Rao’s
• 2 lb dried spaghetti, such as De Cecco

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Instructions

1. Prepare the baking setup by preheating the oven to 200°C / 400°F and lining two baking trays with parchment paper.
2. Transform bread cubes into medium-textured crumbs using a food processor. Transfer the crumbs to a mixing bowl, pour milk over them, and allow to rest for 5 minutes to soften.
3. Create the meatball foundation by combining ground turkey, Italian sausage, finely chopped prosciutto, soaked bread crumbs, grated Asiago cheese, chopped parsley, dried oregano, red pepper flakes, salt, and black pepper in a large mixing bowl.
4. Gently fold the ingredients together using your hands. Incorporate beaten eggs and olive oil into the mixture, ensuring even distribution without overmixing.
5. Craft uniform meatballs approximately 2 inches (5 centimeters) in diameter using your hands. Arrange them carefully on the prepared baking trays, maintaining slight separation between each meatball.
6. Lightly brush the meatballs with olive oil to enhance browning and moisture. Roast in the preheated oven for 35–40 minutes until they develop a golden-brown exterior and are thoroughly cooked.
7. While meatballs are baking, warm the marinara sauce in a large, shallow pot over medium-low heat until it reaches a gentle simmer.
8. Once meatballs are cooked, carefully transfer them into the simmering marinara sauce, allowing them to absorb the sauce’s flavors for 5-7 minutes.
9. Simultaneously, bring a large pot of salted water to a rolling boil. Cook the spaghetti according to package instructions until al dente, then drain thoroughly.
10. Plate the spaghetti in serving bowls, nestling three meatballs atop each portion. Spoon additional marinara sauce over the pasta and serve with freshly grated Parmesan cheese on the side.

Notes

• Transform texture with fresh bread crumbs soaked in milk, creating meatballs that melt in your mouth and surpass dry store-bought alternatives.
• Keep meatball mixture delicate by mixing ingredients gently with hands, preventing dense and tough results from aggressive handling.
• Achieve golden-brown perfection by brushing olive oil before baking, guaranteeing a crispy exterior that locks in succulent juiciness.
• Elevate flavor complexity by simmering baked meatballs in marinara sauce, allowing them to absorb rich, deep taste profiles.
• Boost pasta’s inherent deliciousness through generous salt additions during cooking, transforming every strand into a more flavorful experience.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 900 kcal
• Sugar: 5.4 g
• Sodium: 1,270 mg
• Fat: 33.3 g
• Saturated Fat: 11.2 g
• Carbohydrates: 88.5 g
• Fiber: 3.8 g
• Protein: 60.7 g
• Cholesterol: 180 mg