By Chef Marzia Shamsi
This turkey kibbeh meatball spaghetti recipe is a winner. It’s juicy, aromatic & has pasta – I mean who doesn’t love pasta! So all in all, it will be one of your top favorites and & a crowd pleaser. It’s a great back to school recipe that your kids will want you to make again and again.
Did you know that turkey meat is a rich source of protein, niacin, vitamin B6 and the amino acid tryptophan? Apart from these nutrients, it also contains zinc and vitamin B12. White and dark turkey meat are both low in fat and also excellent sources of high-quality protein. Dark meat is lean and white meat is extra lean, so both are a great choice for someone watching their fat intake. Bake, broil or sauté turkey in as little oil as possible, using broth, lemon or orange juice, or add a Middle Eastern touch like we did in this recipe. Turkey can be cooked in a variety of ways and there are many turkey recipes you can try for home, school lunches or entertaining etc.
Cooking Time: 20 minutes
Preparation Time: 30 minutes
Serves 5 to 7 people
1 tablespoon olive oil
1 medium onion, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
1 (28-ounce) can crushed fire roasted tomatoes, liquid included
2 teaspoons finely chopped oregano leaves
1 sprig fresh rosemary
1/4 cup torn fresh basil leaves
2 to 3 tablespoon of olive oil
1 pound ground turkey meat
1/3 cup bulgur
2 tsp Sumac (Arabic spice)
1 tablespoon allspice
1/2 cup finely chopped onion
2 large cloves garlic, minced
1/2 teaspoon salt
Freshly ground black pepper
1 box (16 ounces) whole-wheat spaghetti
Fill a large stockpot with water and bring to a boil for pasta.
In a 4-quart saucepan heat the oil over medium heat. Sauté the onions until translucent, about 3 minutes, then add the garlic and cook for 1 minute more. Add tomato paste, tomatoes, oregano, rosemary, and salt. Bring all the ingredients to a low boil, reduce heat and cook for approximately 15 minutes, until liquid has evaporated slightly. Season with salt and pepper to taste. While sauce is cooking, make the meatballs.
Combine the turkey with all the other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet.
Add 2 to 3 tbsp of olive oil in a pan and fry the meatballs until cooked and brown on both sides.
Meanwhile, remove the rosemary sprig from the sauce and add fresh basil. Add the meatballs to the sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook the whole-wheat spaghetti according to package directions.
Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Enjoy!
About the Author:
Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, now a Canadian, she is originally from India. She is a professional chef with a vast Canadian hospitality experience & a food enthusiast who loves to pen down & share her knowledge on food. Working hard & learning through her experiences she dreams of having her own concept restaurant some day.