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Spaghetti with Moist and Tender Turkey Meatballs

Spaghetti with Moist and Tender Turkey Meatballs


  • 2 lbs. ground turkey (dark meat if you can get it)
  • 2 large eggs, lightly beaten
  • 1 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil
  • 4 cups fresh bread crumbs
  • 1 1/2 cups grated Pecorino Romano cheese, divided
  • Freshly grated nutmeg to taste
  • 1/4 cup chopped Italian parsley
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 3 Tbsp. extra virgin olive oil
  • 1 medium onion, cut into 1/4-inch dice
  • 4 cloves garlic, thinly sliced
  • 1 Tbsp. dried basil
  • 4 cups tomato sauce
  • 2 lbs. spaghetti


  1. In a large bowl, combine the turkey, eggs, Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, breadcrumbs, 1 cup of the Pecorino, the nutmeg, the parsley, salt and pepper; mix very gently with your hands. Form the mixture into 1-inch balls. Place the balls on a baking sheet, cover, and refrigerate for 1 hour.
  2. Preheat the oven to 375°. Place the meatballs into the oven and bake until just cooked through, about 20 minutes.
  3. Meanwhile place the olive oil in a 6 qt. pot over medium heat and add the onion, the garlic and the basil. Cook until soft and golden brown, about 8 minutes. Add the tomato sauce and bring to a boil. Lower the heat and simmer 10 minutes.
  4. Remove the meatballs from the oven and gently place them, one by one, into the sauce. (Lower the oven to 200°. ) Return sauce to a boil, then lower the heat and simmer for 30 minutes. Remove the meatballs gently to a platter and place into the warm oven. Leave the sauce in the pot.
  5. Bring 6 quarts of water to a boil in a large pot and add 3 tablespoons kosher salt. Drop the pasta into the boiling water and cook until just al dente. Drain, reserving about ½ cup of the pasta water. Toss the pasta into the sauce that the meatballs simmered in and toss to coat over medium heat for 30 seconds. Use the pasta water if it seems too dry, but you don’t have to!!!
  6. Pour the pasta and the sauce into a warmed bowl and serve immediately with the meatballs on the side and the extra Pecorino to sprinkle over the top.

Nutritional Information

Amount Per Serving
Calories 1080
Calories From Fat 330
Total Fat 36 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 145 mg
Sodium 1890 mg
Total Carbohydrate 134 g
Dietary Fiber 8 g
Sugars 13 g
Protein 54 g
Vitamn A 15 %
Vitamin C 15 %
Calcium 35 %
Iron 50 %
Prep time
cook time
Chill Time