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Creamy Sun-Dried Tomato Spaghetti and Turkey Meatballs

Rated as 5 out of 5 Stars
 made it  |  0 reviews   |   photos

"Featuring a tart and tangy sun-dried tomato sauce with savory goat cheese, this hearty recipe is a great way to revive an Italian classic."
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Ingredients

55 m servings 1236 cals
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 350 degrees F.
  2. In a saucepan over medium-low heat, brown breadcrumbs with butter until golden, about 8 minutes.
  3. Once cooled, combine with tomatoes, parsley, garlic, Romano and salt in a large bowl. Mix with beaten egg and milk to incorporate. Add ground turkey to the mixture and combine by hand. Form into medium-sized balls and arrange on a large baking sheet.
  4. Bake for about 25-28 minutes, or until cooked through. Be sure to turn halfway through cook time.
  5. In the meantime, bring a large pot of salted water to a boil for pasta. Cook according to package directions.
  6. Pulse tomatoes, pine nuts, garlic and Romano in a food processor until just roughly chopped. Add basil leaves, olive oil and salt, then pulse to smooth pesto consistency.
  7. In a large saucepan, combine tomato pesto mixture, goat cheese and cream. Stir over low heat until incorporated.
  8. Toss hot pasta with sauce and cook together for another 2 minutes to coat.
  9. Serve meatballs with sun-dried tomato pasta and sauce.

Nutrition Facts


Per Serving: 1236 calories; 67.8 g fat; 110.4 g carbohydrates; 50.4 g protein; 203 mg cholesterol; 1488 mg sodium. Full nutrition

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