After being on vacation the past few days, I came home to almost an entirely empty fridge. I was pretty much down to some cabbage, cheese, condiments and soda. So yesterday I went to the grocery store and two carts later we had a car stuffed to the brim and ready for the next week and more. I was very excited to get back into the kitchen and start whipping up some meals today so I decided to make these Martha meatballs.

All the ingredients ©EverydayCookingAdventures 2013

I did a part ground pork, part ground turkey swap instead of all ground turkey because it adds some moisture. I did feel the meatballs were still a little wet so I added a dash more breadcrumbs. This recipe made 8 lovely meatballs and I cooked them uncovered for 4 minutes to brown one side and then very carefully turned them over with a spoon and re-covered the skillet to make sure the insides would get sufficiently cooked through. I think 10 minutes was more like it in total. The whole thing was nicely organized, very Martha-ish, where while I heated the garlic and tomato, I prepped the meatball mixture. And while the meatballs were cooking, I heated the water for the pasta.

Making the sauce ©EverydayCookingAdventures 2013

The only changes I made besides the addition of the ground pork was to add a couple dashes of red pepper flakes to the tomato sauce which added a nice bit of heat and to add the onion into the skillet with the garlic so it wouldn’t be to strong in the meatballs themselves. I used Parmesan cheese and parsley fresh from my window box garden. The dish came out very tasty although the canned tomatoes made it a little too thick of a sauce whereas I prefer a more “saucy” sauce than a thick with stuff sauce. If that makes any sense! The meatballs came out quite delish with just the right amount of seasoning to complement the zestier sauce. Here are my meatballs: #marthastewart

Spaghetti with Turkey Meatballs ©EverydayCookingAdventures 2013

Spaghetti with Turkey Meatballs

Everyday Food, March/April 2003

TOTAL TIME: 1 hour
SERVINGS: 2

Ingredients

• 1 1/2 tablespoons olive oil
• 2 cloves garlic, minced
• 2 1/2 cups canned crushed tomatoes
• 1/4 teaspoon dried oregano
• 1/8 teaspoon dried thyme
• Salt and pepper
• 1/2 large egg
• 2 1/2 tablespoon cup milk
• 1/2 white onion, finely chopped
• 1/4 cup plain breadcrumbs
• 1/4 cup freshly grated Asiago or Parmesan cheese, plus more for serving
• 1/4 cup chopped flat-leaf parsley
• 1/2 pound ground turkey (OR 1/4 pound ground turkey, 1/4 pound ground pork)*
• 1/2 pound spaghetti
• Optional: Red Pepper Flakes*

Directions

1. In a large nonstick skillet, heat oil over medium-high heat. Add garlic, and cook about 1 minute. Stir in tomatoes, oregano, (red pepper flakes optionally) and thyme, and season with salt and pepper. Bring to a boil, lower heat, and simmer, covered, 20 to 25 minutes.

2. Meanwhile, in a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey (and pork optionally), and mix until combined. Form mixture into 1 1/2-inch balls.

3. Cook spaghetti until al dente according to package instructions, about 12 minutes.

4. Meanwhile, Add meatballs to skillet, and spoon sauce over to coat. Place over medium heat until meatballs are just cooked through, about 8 minutes.

5. Drain pasta, transfer to skillet, and toss gently with the sauce. Serve with more cheese.