The University of Saskatchewan’s main campus is situated on Treaty 6 Territory and the Homeland of the Métis.

Recipe: Homemade turkey meatballs and spaghetti

By in Sheaf Eats/Sports & Health

Time: 20 minutes

Recipe from


250 g minced turkey

1/8 cup parmesan cheese

2 tbsp. Italian bread crumbs

1 tbsp. Italian seasoning

2 cloves of garlic

1½ tsp. parsley

1 small shallot

Two servings worth of spaghetti

2 tbsp. tomato paste

1¾ tbsp. crushed tomatoes

2½ tsp. chicken bouillon

2 tbsp. oil

2 tsp. salt

Pepper, to taste


First, preheat your oven to 425 degrees Fahrenheit. In a large pot, add 12 cups of water and two tsp. salt. Cover and bring to boil over high heat. Meanwhile, peel and then mince garlic. Finely chop parsley, and peel and cut the shallot into small pieces.

Next, in a large bowl, combine turkey, parmesan, bread crumbs, half of the garlic, ½ tbsp. Italian seasoning and ½ tsp. salt. Season with pepper. Roll the turkey mixture into one-inch-wide meatballs, and set aside. Break spaghetti in half, and add it to the boiling water. Cook, stirring occasionally, until tender — roughly 10 minutes.

Meanwhile, heat a large non-stick pan over mediumhigh heat. When the pan is hot, add one tbsp. oil and then the meatballs, searing them and turning often until golden brown — around 3 minutes. Remove pan from heat. Transfer meatballs to a foil-lined baking sheet. Put the baking sheet on the middle rack of the oven until cooked through.

Heat the same pan over medium-high heat. When the pan is hot, add one tbsp. oil, shallots, remaining garlic and Italian seasoning, stirring often until shallots soften. The spaghetti should be tender by now. Reserve 2/3 cup of pasta water, and drain the rest. Add tomato paste, crushed tomatoes and broth concentrate.

Reduce heat to medium-low. Season with salt and pepper. Cook, stirring occasionally, until sauce slightly thickens. Add meatballs, pasta, reserved pasta water and remaining parsley.

Hope N.S. Jeffery

Graphic: Jaymie Stachyruk / Graphics Editor


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