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Creamy Sun-Dried Tomato Spaghetti and Turkey Meatballs

Creamy Sun-Dried Tomato Spaghetti and Turkey Meatballs

  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
DeLallo Foods

DeLallo Foods

Featuring a tart and tangy sun-dried tomato sauce with savory goat cheese, this hearty recipe is a great way to revive an Italian classic.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 1236 kcal
  • 62%
  • Fat:
  • 67.8 g
  • 104%
  • Carbs:
  • 110.4g
  • 36%
  • Protein:
  • 50.4 g
  • 101%
  • Cholesterol:
  • 209 mg
  • 70%
  • Sodium:
  • 1488 mg
  • 60%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F.
  2. In a saucepan over medium-low heat, brown breadcrumbs with butter until golden, about 8 minutes.
  3. Once cooled, combine with tomatoes, parsley, garlic, Romano and salt in a large bowl. Mix with beaten egg and milk to incorporate. Add ground turkey to the mixture and combine by hand. Form into medium-sized balls and arrange on a large baking sheet.
  4. Bake for about 25-28 minutes, or until cooked through. Be sure to turn halfway through cook time.
  5. In the meantime, bring a large pot of salted water to a boil for pasta. Cook according to package directions.
  6. Pulse tomatoes, pine nuts, garlic and Romano in a food processor until just roughly chopped. Add basil leaves, olive oil and salt, then pulse to smooth pesto consistency.
  7. In a large saucepan, combine tomato pesto mixture, goat cheese and cream. Stir over low heat until incorporated.
  8. Toss hot pasta with sauce and cook together for another 2 minutes to coat.
  9. Serve meatballs with sun-dried tomato pasta and sauce.
  10. All done! Now take a photo, rate it, and share your accomplishments!
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