Turkey Meatballs with Cilantro over Spaghetti and Homemade Marinara


I like cooking with turkey for a weeknight meal. Its yummy, healthy and makes you feel great afterwards. I’m a big fan of cilantro because I love the zesty fresh taste it has and I think its a great twist for spaghetti & meatballs. Enjoy!


Turkey Cilantro Meatballs


1 pound ground turkey

½ tbs seasoning salt such as Lawry’s

1 egg beaten

½ cup parmigiano reggiano cheese

⅓ cup dried bread crumbs

2 small cloves garlic minced

handful chopped cilantro

extra virgin olive oil

marinara (recipe follows)


Preheat oven to 425 degrees.

Combine turkey, seasoning salt, egg, cheese, bread crumbs, garlic and cilantro. Mix together with hands until thoroughly combined. Form into 12 meatballs and place on a sheet pan. Cook for 15 minutes until browned and firm. While meatballs are cooking make the marinara and pasta.

Note: Turkey can overcook very quickly so keep a timer on hand and don’t cook for longer than 15 minutes unless the meatball registers under 160 degree’s on a thermometer.

Marinara & Pasta Recipe:


1 pound spaghetti

2 tbs olive oil

2 garlic cloves minced

1 24 oz can crushed tomatoes

¼ cup red wine

1 tbs sugar

1/8 tsp cayenne pepper

2 tsp salt

¼ tsp pepper

1 tsp dried oregano

2 tbs tomato paste

2 oz herbed goat cheese


Boil a large pot of water. Drizzle some olive oil and salt in the water before adding the spaghetti. While the pasta is cooking make sauce.

Heat a pan to medium high and add 2 tbs olive oil. Add minced garlic and sauté until fragrant about a minute. Add crushed tomatoes & tomato paste. Add wine, sugar, cayenne pepper, salt & pepper and oregano. (Crush oregano between your palms to release the oils before adding).  Simmer for 5 minutes and then add goat cheese. Let the goat cheese melt and mix it into the sauce completely. Taste and correct seasoning.

Drain pasta and add to sauce in batches making sure that there is a good balance of sauce to pasta. Top with meatballs. Serve and enjoy.