SPAGHETTI WITH TURKEY MEATBALLS

If I ever ask my three-year-old what he wants to have for dinner, you can bet the answer will always be “Spaghetti!” At least six days of the week, I have to disappoint him on that one, but every so often, his wish is granted. As much as I love the ease and convenience of cooking up some ground turkey, dumping a bottle of pre-made sauce over it (Trader Joe’s Three Cheese sauce is a major favorite over here), and plopping it all over some noodles, sometimes I crave something a little more homemade. I still don’t want to put a ton of effort in, though. Not on spaghetti night, people!

Cue Marcella Hazan’s tomato sauce. Hailed as her most popular recipe ever, when I first read it over, I assumed it couldn’t possibly be that good since it has only three ingredients. I had always made sauces with garlic, fresh basil, and all the spices and flavorings. They were good, but they took time and effort, and honestly, sometimes you just want a good tomato sauce without all that distraction. I figured the rave reviews for Marcella Hazan’s recipe must be wrong, and everyone was crazy. All 2700 of them. Wait, 2700?! Okay, I had better at least give it a try. Well, folks, I’m happy to say I was quite wrong. This stuff is gooooood. And easy. But NOTE: by far and away, the most important thing here is the can of tomatoes. Splurge a little and get those San Marzano tomatoes! They’re in a big yellow can, you can’t miss ’em. They are SO MUCH better than any other canned tomato. Trust me on this one. It’s the only way you’re getting away with a three-ingredient spaghetti sauce.

So while you have that sauce simmering, why not whip up some meatballs too? They’re delicious and simple, you won’t regret it. Now, I have exactly zero progress pictures here for you, because A) I live in a tiny San Francisco apartment with terrible lighting and a kitchen that isn’t exactly photogenic (read: laminate countertops), and B) ain’t nobody wanna see pictures of squished up raw meat. Also these are so dang easy, you don’t need pictures! Promise. Aaaanyway…I like to use Giada de Laurentis’s recipe for these bad boys. Sort of. I changed it a little bit, but they’re yummy!

Enough from me already! Let’s get to the recipe.

Ingredients

• 1 28-ounce can whole peeled San Marzano tomatoes
• 5 tbsp butter
• 1 medium onion, peeled and cut in half

Directions

1. In a medium saucepan, combine the entire contents of the can of tomatoes, the butter, and the onion. Add a couple pinches of salt.
2. Bring to a simmer over medium heat. Cook, uncovered, for 35-45 minutes. Stir occasionally, and mash any large pieces of tomato with a spoon.
3. While you wait for the sauce, cook spaghetti until al dente. Do not rinse!
4. Taste, adding salt (and possibly some sugar) as needed. Discard onion pieces before tossing with pasta (makes enough for 1 pound of pasta).

Turkey Meatballs
yields 12-14 meatballs, adapted from Giada de Laurentiis

Ingredients

• 1/2 c Italian style breadcrumbs OR finely crushed ritz crackers
• 1/4 c finely grated parmesan cheese, plus more for serving
• 2-3 tbsp finely chopped fresh basil
• 2 tbsp milk
• 1/2 tbsp ketchup
• 1/2 tbsp tomato paste
• 1/2 tsp kosher salt
• Freshly ground black pepper
• 1 large egg
• 1/2 small onion, finely chopped
• 2 cloves garlic, minced
• 1 lb ground turkey meat
• Extra-virgin olive oil, for drizzling

Directions

1. Preheat oven to 400º F.
2. In a large bowl, combine all ingredients except turkey meat. Stir to blend using a wooden spoon.
3. Add the ground turkey, and using your hands, gently mix until thoroughly combined.
4. Using a 1-ounce cookie scoop (or rolling with your hands), form meat mixture into 1 1/2-inch balls. Spray 1 large nonstick cookie sheet, and space the meatballs apart on the pan.
5. Drizzle meatballs with olive oil and bake until cooked through, 13-15 minutes.
6. Serve over spaghetti with tomato sauce. Garnish with chopped basil and freshly grated parmesan cheese.