Turkey Meatballs in Marinara Sauce with Spaghetti - Extravagance House
Turkey Meatballs in Marinara Sauce with Spaghetti is just that something extra that makes you want more.
- 500 g spaghetti
- 1 tsp salt
- +3 l water
- 100 g diced onion
- 12-15 g garlic (2-3 cloves) + 2 more cloves at the end if you like a more garlicky taste
- 150 ml red vine
- 500 g tomato paste
- 330 ml tomato juice
- 100 ml water
- 2-3 tsp Italian spice mix
- 1 tsp oregano
- 1-2 tsp black pepper
- 2 tbsp olive oil
- salt, to taste if necessary
- 1 kg turkey mince
- 150 g diced onion
- 25 g garlic
- 1/2 bunch parsley
- 80 g old bread or 2 slices of fresh
- 150 ml milk or a mixture of milk and sour cream/yogurt
- 30 g hard cheese (parmesan)
- 2 eggs
- 1 tsp Himalayan salt
- 1 tsp table salt
- 2 tsp black pepper
Bring the water to a boil with salt.
When the water is boiling add the spaghetti and mix from time to time.
Boil according to the instructions on the package or to your liking.
Strain and let cold water run over the spaghetti, to stop the cooking process. Let drain until ready to serve.
Boil the pasta after you finished the sauce.
Peel and wash the onion and the garlic. Measure the spices.
Dice the onion and fry on high heat for about 5 minutes, stirring occasionally.
Add the crushed and diced garlic and fry for 1 minute.
Add the red vine and let boil until the liquid is nearly evaporated.
Add the tomato sauce, the juice, the water, and the spices and salt.
When the sauce starts to boil, reduce heat and boil for 15-20 minutes, or until reaches the desired consistency.
When the sauce is nearly done, add more garlic if you like a stronger garlic taste.
Keep covered until ready to serve.
Clean and wash the onion, the garlic, and the parsley. Add the milk over the bread and let sit to soften.
Dice the onion and add to the meat.
Crush and dice the garlic. Add to the meat.
Dice the parsley with the stems and add to the mixture.
Grate the cheese and add to the mix.
Add salt, pepper, and eggs to the mix.
Crush the bread and add to the mixture.
Mix until homogenized. With the hands greased with oil, form small meatballs.
Fry in a heavy-duty pan or a deep fat fryer.
Remove on paper towels to absorb the excess oil.
Assemble the dish
Use a fork to form "nests" out of spaghetti.
Pour some sauce over and add meatballs.
Pour some more sauce over the meatballs. Decorate with one meatball, parsley, and mint leaves.