If you don't have a favorite spaghetti and meatball recipe, this one might be it. The meatballs are made with a mixture of ground turkey, roasted peppers, and mushrooms and added to a classic style spaghetti sauce.






  • Heat oven to 400 degrees F. Grease 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.



  • Finely crumble bread into small bowl. Add milk; let stand to soak.

  • Chop 1 cup of the mushrooms. Place in medium-size bowl; add 1/2 cup red pepper, the ground turkey, salt, Italian seasoning, black pepper, dried onion and soaked bread. Add egg. Mix well until ingredients are evenly blended.

  • Using about 1 slightly rounded tablespoon of turkey mixture for each meatball, shape mixture into about 32 meatballs. Place on prepared jelly-roll pan.

  • Bake in 400 degree F oven about 15 minutes or until instant-read thermometer inserted in center registers 165 degrees F.

  • Bring large pot of lightly salted water to boiling. Add pasta to boiling water. Cook until al dente, tender but still firm.


  • Heat oil in large straight-sided skillet over medium-high heat. Add onion; cook 6 minutes. Add remaining mushrooms and red peppers from meatball ingredients; cook 4 minutes, stirring. Stir in tomatoes, paste, sugar, garlic salt, flakes. Cover; simmer 10 minutes.

  • When meatballs are cooked through, transfer to tomato sauce in skillet; gently stir to coat meatballs with sauce.

  • Drain spaghetti. Transfer to large serving bowl. Top with tomato sauce and meatballs. Makes 8 servings.

Nutrition Facts

419 calories; 10 g total fat; 68 mg cholesterol; 1048 mg sodium. 61 g carbohydrates; 22 g protein;