Ingredients Jump to Instructions ↓

  1. 1/2 lb. lean ground turkey

  2. 1/4 lb. sweet Italian-style turkey sausage, removed from casing

  3. 1 cup fresh, soft bread crumbs

  4. 1 large egg

  5. 1/2 tsp. salt

  6. 1/4 tsp. freshly ground black pepper

  7. 2 tbsp. olive oil

  8. 1/4 cup reduced sodium chicken broth, fat discarded

  9. 1 small onion, minced

  10. 2 garlic cloves, minced

  11. 1/4 tsp. fennel seeds, lightly crushed

  12. 1 28-oz. can plus 1 16-oz. can Italian plum tomatoes, drained and chopped

  13. 1 8-oz. can tomato sauce

  14. 1 2-in. strip orange zest

  15. 1 tsp. minced fresh marjoram or oregano leaves

  16. 2 tsp. drained capers

  17. 1 package(1 pound) spaghetti

  18. 1/3 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Combine turkey, sausage, bread crumbs, egg, 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl. Mix gently and roll into 1-inch balls. Heat olive oil in a large nonstick skillet over medium heat. Brown the meatballs in batches. Return the browned meatballs to the skillet and cook, covered, 3 to 5 minutes, or until cooked through. Remove meatballs to a plate and keep warm. Add chicken broth to pan, bring to a boil, and scrape pan to loosen any brown bits. Add onion, garlic and fennel seeds and cook, stirring, for 3 minutes. Add tomatoes, tomato sauce, orange zest, marjoram, capers and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Simmer 10 minutes, stirring occasionally. Meanwhile, cook pasta in boiling salted water. Drain in a colander and transfer to a platter. Top with meatballs and sauce and toss to combine. Sprinkle with Parmesan cheese and chopped parsley. Makes 8 servings.


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