Turkey Meatball Spaghetti with Creamy Tomato Kale Sauce

This hearty pasta dish combines tender spaghetti with juicy turkey meatballs, vibrant kale and a luscious creamy tomato sauce. The addition of Tuscan heat spice and a squeeze of lemon brightens every bite, while Parmesan cheese adds a salty, nutty finish. It’s a satisfying meal that comes together quickly, perfect for busy weeknights.

Using pre-cooked turkey meatballs cuts down on prep time without sacrificing flavor. The sauce is built from a cream sauce base, fresh tomatoes and a hint of garlic powder, creating a rich coating for the pasta. Serve it straight from the pan for an easy cleanup dinner that the whole family will love.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 unit TomatoView ingredient guideLike ingredientDislike ingredient

8 ounce Pre-Cooked Turkey MeatballsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

6 ounce SpaghettiView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, about 8-10 minutes. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, heat cooking oil in a large skillet over medium-high heat. Add pre-cooked turkey meatballs and cook, turning occasionally, until browned on all sides, about 4-5 minutes. Remove meatballs and set aside.
3. In the same skillet, melt butter over medium heat. Add chopped kale and cook, stirring, until wilted, about 2-3 minutes.
4. Add diced tomatoes, cream sauce base, Tuscan heat spice, garlic powder and a pinch of salt and pepper. Stir to combine and bring to a simmer.
5. Return meatballs to the skillet. Add cooked spaghetti and toss to coat in the sauce. If too thick, add reserved pasta water a little at a time until desired consistency.
6. Squeeze lemon juice over the pasta and toss. Serve topped with grated Parmesan cheese.

Recipe Tips

FAQ

Can I use fresh turkey meatballs instead of pre-cooked?

Yes, but you’ll need to cook them thoroughly. Form raw ground turkey into 1-inch meatballs and cook in the skillet until browned and cooked through, about 8-10 minutes, before proceeding with the recipe.

What can I substitute for kale?

Spinach or Swiss chard work well. Add them at the same step as kale, but spinach will wilt faster, so reduce cooking time to 1-2 minutes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of water or milk to loosen the sauce.