Meatballs are always a crowd pleaser. The Kalamatas add a delicious twist to this traditional comfort food.
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For the Meatballs: 1½ pounds ground turkey 1 cup fine dry bread crumbs 1 large egg 1/3 cup chopped PEARLS Specialties Pitted Kalamata Olives 1/3 cup grated dry mozzarella cheese ¼ cup freshly grated parmesan cheese 2 tablespoons minced sun-dried tomatoes 2 tablespoons minced yellow onion 1 tablespoon finely chopped flat-leaf parsley 1 small garlic clove, minced ½ teaspoon each salt and pepper
For the Spaghetti Marinara: 2 tablespoons extra virgin olive oil, plus more for tossing spaghetti ¼ cup minced yellow onion 2 garlic cloves, minced 2 (28-ounce) cans Italian crushed tomatoes 1 tablespoon minced fresh oregano ¼ teaspoon each salt and pepper 1½ pounds dry spaghetti Fresh parmesan, for serving PEARLS Specialties Sliced Kalamata Olives, for serving
Preheat the oven to 450°F. Combine all of the meatball ingredients in a large bowl and gently mix with your hands until just combined. Be careful not to over work or your meatballs will be tough. Roll the meatballs into 1"-1½" rounds and place on a parchment-lined baking sheet. Bake for 10-12 minutes, or until cooked through. Meanwhile, bring salted water to boil for the spaghetti. In a large heavy-bottomed skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until it begins to soften, 2-3 minutes. Add the garlic and cook, stirring until it just begins to brown, another minute. Add the crushed tomatoes, fresh oregano, salt, and pepper and bring to a boil. Reduce heat and simmer for about 5 minutes. Meanwhile cook the spaghetti, drain it well and toss with a bit of olive oil to keep it from sticking. Divide spaghetti between serving bowls. When the meatballs are done, toss them in the sauce and spoon sauce and meatballs over the spaghetti. Sprinkle with fresh parmesan and sliced kalamata olives, and serve.