This Smoky Chipotle Spaghetti and Turkey Meatballs recipe is a flavor-packed twist on a classic dish. With a delightful blend of smoky chipotle and fresh cilantro, it’s perfect for those who crave a little spice in their pasta.
The star of the show is ground turkey, which gives a leaner base to our meatballs while still being juicy. We mix in breadcrumbs to help bind the meatballs and keep them tender. An egg acts as an additional binder, ensuring everything holds together nicely. For flavor and fragrance, we add garlic and fresh cilantro, which pair beautifully with the chipotle powder and smoked paprika to give our meatballs their signature smoky, spicy flavor. Finally, the salt and black pepper round out the seasoning.
For the sauce, a can of crushed tomatoes forms the base, enriched by tomato paste for depth. Chicken broth adds a savory note, while balsamic vinegar provides a slight tang to balance the richness. Oregano and red pepper flakes offer herbal and spicy notes, respectively. To finish, a sprinkle of parmesan cheese and fresh basil make for a classic Italian touch.
This dish pairs beautifully with a light green salad tossed in a lemon vinaigrette. You might also consider serving it with a side of roasted vegetables, like zucchini or bell peppers, to complement the smoky flavors.
Start by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. This ensures your meatballs don't stick and cleanup is a breeze. In a large mixing bowl, combine your ground turkey, breadcrumbs, egg, garlic, cilantro, chipotle powder, smoked paprika, salt, and black pepper. Use your hands to mix everything together until just combined — over-mixing can make the meatballs tough.
Roll the mixture into 1 1/2-inch meatballs. Try to keep them uniform in size so they cook evenly. Place them on the prepared baking sheet and pop them in the oven for about 20 minutes, or until they are cooked through and lightly browned.
While the meatballs are baking, cook your spaghetti according to the package instructions. Once done, drain it and set it aside. Meanwhile, heat some olive oil in a large saucepan over medium heat. Add the crushed tomatoes, tomato paste, chicken broth, balsamic vinegar, oregano, and red pepper flakes, stirring occasionally. Let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
Once your meatballs have finished baking, carefully add them to the simmering sauce. Stir gently to coat them well, and let them simmer together for another 5 minutes to absorb more flavor. Finally, toss the cooked spaghetti with the sauce and meatballs until everything is well combined. Serve it up hot, garnished with freshly grated parmesan cheese and a sprinkle of fresh basil.
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