Prep time: 15 minutes
Cook time: 15 minutes
Servings: 5
10 ounces spaghetti
1 pound (85 percent lean) ground turkey
1/2 cup Italian-seasoned, dry bread crumbs
1/4 cup grated Parmesan cheese, plus additional (optional)
1/4 cup chopped Italian parsley
1 egg, beaten
3/4 cup water, divided
1/2 teaspoon kosher salt
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 jar RAGÚ Homestyle Thick and Hearty Traditional Sauce
Cook pasta as directed on package, omitting salt; keep warm.
Combine turkey, bread crumbs, Parmesan, parsley, egg, 1/4 cup water and salt. Shape mixture into 25 (1 1/4-inch) meatballs.
In large, nonstick saute pan on medium heat, heat olive oil, garlic and crushed red pepper. Add sauce and remaining water once garlic is golden.
Arrange meatballs in sauce; cover and cook 10 minutes, or until cooked through (165 F), stirring occasionally. Serve with cooked spaghetti and additional Parmesan, if desired.
Tip: Use a small ice cream scoop or melon baller to easily make evenly sized meatballs.
