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Turkey Meatballs in Spicy Tomato Basil Sauce

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  • 1 lb lean ground turkey
  • 1 egg, beaten
  • 1/4 cup dry bread crumbs
  • 4 slices of bacon, just cooked and chopped (optional)
  • 1/2 cup shredded Cheddar cheese
  • 1 Tbsp Worcestershire Sauce
  • 1/2 tsp Salt & Pepper
  • 3 cups chicken broth
  • 1 jar, 737g Louise's Sugo Pomodoro e Basilico (or any Tomato Basil Pasta Sauce)
  • 500 g Spelt Pasta Spaghetti, cooked just to al dente


  • Combine turkey, egg, bread crumbs, bacon (if using... it tastes so good!), cheese, Worcestershire, salt and pepper, Roll into 1.5" balls and place on wax paper sheets.
  • In a saucepan, bring Tomato Sauce to a low simmer.
  • In a large dutch oven, bring the chicken broth to a boil. In batches of 10 at a time, gently place the raw meatballs into the broth and return to a boil. Boil for 5 minutes. Remove the cooked meatballs from the broth and place in the Tomato Sauce. Repeat until all meatballs are cooked and in the tomato sauce, let simmer for a few minutes.
  • Serve over pasta with shredded Parmesan cheese and chopped fresh basil. Enjoy!