Baked Turkey Meatballs with Spaghetti

Preheat and prep

Preheat your oven to 190°C (170°C fan / 375°F) and line a large baking tray with parchment paper or lightly grease it with oil. This prevents sticking and makes cleanup easy.

Mix the meatball mixture

In a large bowl, combine the ground turkey, onion, garlic, breadcrumbs, and beaten egg. Season generously with salt and pepper. Mix with your hands until just combined — don't overwork the mixture or the meatballs can turn dense and tough.

Shape and bake the meatballs

Roll the mixture into golf ball-sized portions (about 2 tablespoons each) and arrange them evenly on the prepared tray. Bake for 20–22 minutes, until cooked through, lightly golden on the outside, and an internal temperature of 74°C (165°F) is reached.

Cook the spaghetti

While the meatballs bake, bring a large pot of well-salted water to a rolling boil. Cook the spaghetti according to package instructions until al dente, then drain, reserving a small cup of pasta water.

Warm the marinara sauce

Pour the marinara sauce into a saucepan over medium-low heat and warm through, stirring occasionally, for about 5 minutes. If the sauce looks thick, stir in a splash of the reserved pasta water to loosen it.

Serve

Divide the spaghetti between bowls and top with the meatballs and a generous ladle of marinara sauce. Finish with a shower of finely grated parmesan and fresh basil, and serve immediately.