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Italian-inspired · Easy

Turkey meatballs, spaghetti & broccoli

A complete pasta supper with baked turkey meatballs, an easy tomato sauce, and broccoli on the side.

25 minPrep65 minTotal, including resting4Standard portions
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AI-generated illustration: turkey meatballs, spaghetti & broccoli

Let’s make it

Amounts below match your selected batch. Follow each short step, and use timers as reminders to check the food.

Equipment

Oven · Sheet pan · Large pot · Saucepan · Mixing bowl · Food thermometer · Colander · Second saucepan if pasta pot is too small

  1. 1

    Wash and prepare the produce

    Wash 500 g broccoli and cut into small florets of similar size.

    Wash 6 medium whole tomatoes, remove the cores, then dice evenly into 1 cm pieces. Keep any juices with the prepared tomatoes.

    Peel and finely mince 10 g garlic.

  2. 2

    Prepare the remaining ingredients

    Measure 40 g whole-wheat breadcrumbs and check the package label for your dietary needs.

    Measure 280 g whole-wheat spaghetti.

  3. 3

    Prepare raw ingredients separately

    Measure 500 g ground turkey in a clean bowl and keep refrigerated until shaping. Wash hands and utensils after handling it.

    Crack 1 egg into a clean bowl. Wash hands after handling the shells.

  4. 4

    Measure and set out

    Measure 2 g dried oregano.

    Measure 15 g olive oil.

    Measure 3 g table salt.

    Keep these measured amounts nearby. The cooking steps below specify how much to use at each stage.

  5. 5

    Preheat and grease the tray

    Heat oven to 400°F / 200°C. Grease the tray with 5 g oil.

  6. 6

    Shape the meatballs

    Gently combine 500 g turkey, all 1 egg, 40 g breadcrumbs, 1 g oregano, and 1.5 g salt.

    Shape into 16 equally sized balls.

  7. 7

    Arrange and clean up

    Place the meatballs apart on the tray. Wash hands, utensils and surfaces after handling raw turkey.

  8. 8

    Start baking and continue with the sauce

    Bake for 18–22 minutes, until the center of several meatballs reaches 165°F / 74°C.

    Start the 18-minute check timer and continue immediately with the sauce. When the timer rings, go to step 15 to check the meatballs, then return to the sauce or pasta step you were working on.

  9. 9

    Warm the sauce oil

    While the meatballs bake, heat the remaining 10 g oil in a saucepan over medium-low heat.

  10. 10

    Warm the garlic

    Add all 10 g prepared garlic and stir for 30 seconds without browning.

  11. 11

    Simmer the sauce while cooking pasta

    Add 6 diced fresh tomatoes with their juices, the remaining 1 g oregano and 1.5 g salt.

    Simmer for 20–25 minutes, stirring and gently crushing until a soft sauce forms. Start the sauce check timer and continue with the pasta. When it rings, go to step 16 to check the sauce.

  12. 12

    Start the pasta water

    While the sauce simmers, bring a large pot of water to a boil. Read the 280 g spaghetti package time. If your pot cannot hold both pasta and broccoli comfortably, bring a second saucepan of water to a simmer for the broccoli.

  13. 13

    Cook spaghetti and broccoli

    Add 280 g spaghetti to the boiling water and cook according to its package. Set a timer for the package time.

    Add 500 g prepared broccoli for the last 4 minutes, or simmer it separately until tender if using the second saucepan. Set a separate 4-minute reminder when you add the broccoli.

  14. 14

    Drain the spaghetti and broccoli

    Check that the spaghetti and broccoli are tender, then drain carefully. If the sauce or meatballs are still finishing, keep the pasta and broccoli covered briefly.

  15. 15

    Check the meatball temperature

    At 18 minutes of baking, use a food thermometer to check the center of several meatballs. They must reach 165°F / 74°C. If any are below that temperature, keep baking and recheck in 2 minutes; time alone does not establish doneness.

    If you already checked them when the timer rang and they reached 165°F / 74°C, continue.

  16. 16

    Check the sauce and combine

    After 20–25 minutes of simmering, check that the tomatoes have softened into a sauce. If still firm, simmer a little longer and check again.

    Once the meatballs have reached 165°F / 74°C, place them in the finished sauce and keep over low heat while you assemble the plates.

  17. 17

    Portion and serve

    Divide all the cooked spaghetti and broccoli among 4 plates.

    Divide all the cooked meatballs evenly among the plates and spoon over all the tomato sauce. Smaller portions will have fewer meatballs per plate.

  18. 18

    Store leftovers safely

    Refrigerate leftovers in shallow containers promptly. Follow the storage and reheating notes below.

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Make it work for you

For kids & different preferences

Cut meatballs and broccoli to a suitable size and texture for the child. Serve sauce on the side if preferred.

Storage & packed lunches

Refrigerate in shallow covered containers within 2 hours (within 1 hour above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days. Freeze portions intended for later in the week. Keep packed lunches cold with ice packs until eaten.

Freezing & reheating

Freeze promptly in meal-sized airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator.

Reheat leftovers throughout to 165°F / 74°C. Stir microwave portions and check several places with a food thermometer.

If something looks different

Check the food itself as well as the clock. Equipment, batch depth, and ingredient size affect timing. Fresh tomatoes vary in juiciness. If too watery, simmer uncovered a little longer; if sticking before tender, add water a spoonful at a time.

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Version 5 · Updated 2026-10-21

Bethany’s Kitchen · /recipes/turkey-meatballs · Original instructions prepared for this project; no third-party recipe prose or photography reproduced. Not kitchen tested.