Name: Spaghetti and Turkey-Pesto Meatballs for Two
Total time: 45 min
Ingredients: 8 ounces ground turkey; ⅓ cup panko bread crumbs; ¼ cup prepared basil pesto; Salt and pepper; 1 tablespoon extra-virgin olive oil; 1 garlic clove , minced; 1 (28-ounce) can crushed tomatoes; ¼ teaspoon sugar , plus extra for seasoning; 6 ounces spaghetti; 1 tablespoon shredded fresh basil; Grated Parmesan cheese

Why This Recipe Works

Starting with the meatballs, we opted for 8 ounces of ground turkey, which offers a great, lighter alternative to the traditional beef and pork—as long as you can find a way to infuse it with flavor and prevent dryness. Convenient store-bought basil pesto helped us on both fronts: It offered big garlic and herb flavors without any prep, contributed a bit of richness, and kept our meatballs moist. Panko bread crumbs helped bind the mixture, and grated Parmesan added nutty, savory depth. After browning the meatballs, we whipped up a quick, simple tomato sauce by simmering canned crushed tomatoes with garlic (for aromatic flavor and bite) and sugar (to balance the tomatoes’ acidity). We then added the meatballs to the sauce and let them simmer until they were cooked through. While the meatballs simmered, we boiled our pasta; just 6 ounces of spaghetti yielded the perfect amount for two.

Before You Begin

Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat free), in this recipe. You can make your own pesto or use your favorite store-bought option from the refrigerated section of the supermarket—refrigerated pestos have a fresher flavor than the jarred pestos sold in the grocery aisles.

Instructions

Using your hands, gently mix turkey, panko, pesto, ¼ teaspoon salt, and ⅛ teaspoon pepper in bowl until uniform.

Roll mixture into eight 1-inch meatballs. Heat oil in 10-inch skillet over medium-high heat until just smoking. Brown meatballs well on all sides, about 8 minutes; transfer to paper towel–lined plate.

Add garlic to fat left in skillet and cook over medium heat until fragrant, about 30 seconds. Stir in tomatoes and sugar, scraping up any browned bits. Bring to simmer and cook until sauce is slightly thickened, 5 to 8 minutes.

Return meatballs to skillet and reduce heat to medium-low. Cover and simmer gently, turning meatballs occasionally, until meatballs are cooked through, about 5 minutes. Season sauce with salt, pepper, and extra sugar to taste.

Meanwhile, bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ½ cup cooking water, then drain pasta and return it to pot.

Add several large spoonfuls of sauce to pasta and toss to combine. Adjust consistency with reserved cooking water as needed and season with salt and pepper to taste. Divide pasta between 2 bowls, top each bowl with remaining sauce and meatballs, and sprinkle with basil. Serve, passing Parmesan separately.