Easy Pantry Recipe: Homemade Turkey Meatballs and Spaghetti

By Hannah Sexton, Copy Editor

           For those wanting a lighter and healthier version of the classic spaghetti and meatballs, this recipe uses turkey as a substitute. The recipe is for one person, but multiplying the ingredients by the number of people to feed is the perfect way to scale up.


4 oz of spaghetti

4 oz of ground turkey, 99% lean/ 1% fat

5 oz of spaghetti sauce (more or less to taste, pesto sauce can also be used)

1 egg

2 oz of olive oil

Garlic powder

Ground thyme



           Knead the turkey in a mixing bowl, making sure it is seperated. Crack the egg in and continue kneading the turkey. The egg is to ensure the turkey can stick together in a ball, due how little fat it has. Add thyme, garlic, salt, and pepper to taste. Flip the turkey around and add more seasoning to ensure meatballs are seasoned thoroughly. Add the olive oil to a pan and heat it on medium heat. A cast iron pan is recommended but a non-stick pan will work. Use medium-low heat if using a cast iron. Roll the turkey into meatballs and add them to the pan. Wash hands before proceeding to reduce risk of infection from uncooked turkey.

Boil 20 fl oz of water. While the water is heating, make sure the meatballs are cooking evenly. Flip them over when the turkey starts to turn brownish-white. Break the spaghetti in half before adding to the boiling pot to make it easier to strain. After the meatballs have been flipped twice, heat the spaghetti sauce in a different pan on low heat.

When the spaghetti sauce starts to bubble, the spaghetti should be almost done. Strain the spaghetti and add sauce. Then, add the turkey meatballs and serve. The thyme and garlic add lots of flavor that the turkey soaks up. The meatballs have a lot of protein, almost no fat and have a great taste with spaghetti.