I discovered this recipe a few years ago when I was kind feeling lost in my life, a few months before Sara and I started this blog. It quickly became one of my favorites, something easy and yummy I could throw together for company and a little different from my old-standby Spaghetti and Meatballs. I’ve tweaked it a little here and there–I’ve made the sauce “saucier” to stretch it out a little further and to increase the whole veggie-to-meat ratio. I’ve also used bacon a few times, which I actually recommend (even if I’m using pancetta in this picture; do as I say, not as I do, right?!). Bacon and pancetta are essentially the same cut of meat (pancetta is not smoked like bacon), but bacon has a lot more flavor, so you can use significantly less bacon, thereby cutting some fat and calories.
This recipe is a little bit of a splurge, but it’s still do-able when you’re trying to watch what you eat. The real culprit is the pasta (shocking, right?), and the sauce is so filling (and the servings that I have measured) are so generous that you could make the meatballs smaller and have the recipe make 10 servings, or go for more sauce and less pasta.
The sauce is super simple–you’ll need canned tomatoes, tomato paste, garlic, flat-leaf parsley, basil, salt, and pepper. But we can worry about that later.
You’ll start off with the meatballs–you’ll need some of that flat-leaf parsley from the sauce, about 2 ounces of freshly grated Romano cheese, a few cloves of garlic, a small onion, sundried tomatoes (or these roasted tomatoes), salt, pepper, some chopped up bacon or pancetta (like I said, bacon will give you more bang for your buck, plus, speaking of bucks, it’s cheaper), bread crumbs, a couple of eggs, and some lean ground turkey.
It’s really important to be careful which turkey you buy (at least if you’re watching what you’re eating) because not all ground turkey is created equal; if you buy just regular ground turkey, it can be just as bad or worse than regular ground beef in terms of fat and calories. So make sure you’re getting extra-lean turkey (like 93% lean) or even ground turkey breast, which can be up to 99% fat free.
Preheat your oven to 450 and line a baking sheet with aluminum foil or parchment. In a large skillet, cook the bacon or pancetta with the onion and garlic and then set it aside to cool. Gently combine the meatball ingredients in a medium bowl with your hands and then shape scant tablespoons of the mixture into balls and place them on the prepared baking sheet.
Pop those babies in the oven for about 20 minutes or until they’re golden brown.
Can you see that Romano cheese oozing out of the meatball? Does it not make you want one right now?
Linguine with Italian Turkey Meatballs
Recipe adapted by Our Best Bites from Domestication in Progress
Meatballs
1 lb. extra-lean ground turkey
2 oz. pancetta or 3 strips lean bacon (not maple or brown sugar), finely diced
1 small yellow onion, finely diced
1/2 c. freshly grated Romano cheese
1/4 c. fresh flat leaf (Italian) parsley
1/4 c. plain bread crumbs
1/4 c. chopped sun-dried or oven-roasted tomatoes
2 eggs, lightly beaten
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
Sauce
2 tsp. extra-virgin olive oil
1 28-oz. can diced tomatoes
4 garlic cloves, minced or pressed
1/4 c. chopped fresh flat-leaf parsley
1 6-oz. can tomato paste
6 oz. water (just use the tomato paste can to measure the water)
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried basil
Linguine noodles
Preheat the oven to 450 and line a baking sheet with parchment or aluminum foil. In a large skillet, cook the chopped bacon or pancetta with the minced onion and garlic until the meat is crispy and the onions and garlic are tender and fragrant. Set aside and allow to cool. Combine the remaining meatball ingredients and then add the bacon/onion/garlic mixture. Shape scant tablespoons into balls and place them on the prepared baking sheet. Place the baking sheet in the oven for 20 minutes or until the meatballs are golden brown.
While the meatballs are cooking, bring a large pot of salted water to a boil for the pasta. In the same skillet used to cook the bacon, heat about 2 teaspoons of olive oil over medium heat and cook the garlic for 1-2 minutes or until it’s fragrant. Add the remaining sauce ingredients and simmer until the meatballs are done. Transfer the meatballs to the sauce and serve over hot linguine noodles. Makes 8 servings.
Nutrition Information (for sauce & meatballs only)
Calories: 220
Fat: 10.6
Carbs: 13.6
Fiber: 2.6
Protein: 19.2
WW Points: 6
Questions & Reviews
Made these with bacon. We LOVED them! My husband especially liked having the leftovers the next day in a meatball sub for lunch.
I excited to make this for dinner tonight! I have a question though–I don't see garlic listed under the "meatball" ingredient list . . . how much should I use?
I made this tonight for dinner…it was fabulous! I can't wait for your cookbook to come out 🙂
I tried this recipe last Sunday and it was delicious! I had never made meatballs before. They were so tasty I'm sure I won't ever try another meatball recipe! I used bacon instead of pancetta, which was a stretch for me because I'm not a bacon fan, but I'm really glad I did it. It added a nice smoky note.
This was a perfect make-ahead dish. I put together the meatball mixture and got the sauce started before church. (I let the sauce simmer for a few hours. I love how it develops the flavors.) Then when I got home all I had to do was pop the meatballs in the oven and cook the noodles.
Alongside some steamed green beans and dinner rolls, it was a huge hit at dinner with the in-laws. Thanks for a new favorite I can add to my recipe collection!
Thank you, thank you, thank you! When I first saw this recipe, it literally made my mouth water! So I whipped it up last night for the fam….they LOVED it and Handsome could not stop raving about it. Definitely a new "add to my rotation" recipe! And I am sure we will be racing home at lunchtime to see who get the leftovers. hehehehe
~alicia
proof-of-love.blogspt.com
Wow this looks good. I wish I had seen this a couple of days ago (I'm behind in my blog reading) as this is pretty much what I was craving and didn't know it!! Adding this recipe to my "make soon" list!
I have been following your blog for months now and FINALLY tried one of your recipes – they all seem so delicious! I've had a craving for meatballs lately so I knew when I saw this one that it was the one I should try – WOW! AMAZING! I'm a huge fan of the substitution of turkey (I used ground turkey breast) and I made the oven roasted tomatoes as you suggested as well – they are out of this world! I will never buy jarred sun-dried tomatoes again! Thanks for sharing this amazing recipe – I can't wait to buy your cookbook and try some more recipes! All the best!
I'm new to Our Best Bites but after looking around I've noticed everything looks so good and easy to make. My favorite kind of recipes! You have a new fan!
I absolutely cannot wait to try this recipe. I'm laying in bed starving now!
P.S. I love your blog. Yours is the only food blog I even subscribe to! You are the best.
Ok so if all your recipes are as tasty as this one, I'm definitely gonna need that cookbook! Made this tonight and it was sooooooooo yummy!!! I didn't have Romano cheese so I used half mozzarella for the melty factor and half grated parmesan for flavor. Delish!!!! Thank you!