Spaghetti With Turkey-Pesto Meatballs - cooking recipe

Ingredients

1 1/2 lbs lean ground turkey
1 (7 ounce) container basil pesto (2/3 cup)
2/3 cup panko breadcrumbs
3 (14 1/2 ounce) cans diced tomatoes
1 tablespoon olive oil
1 onion, chopped fine
4 garlic cloves, minced
red pepper flakes, a pinch (to taste)
1 lb spaghetti
3 tablespoons chopped fresh basil

Preparation

Gently mix turkey, pesto, bread crumbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper in bowl using hands until uniform.
Roll mixture into eighteen 1 1/2 inch meatballs.
Lay meatballs on large plate, cover, and refrigerate until firm, about 1 hour.
Pulse 2 cans diced tomatoes in food processor until mostly smooth, about 12 pulses; set aside.
Heat oil in 12-inch nonstick skillet over medium heat until just smoking.
Brown meatballs well on all sides, about 10 minutes; transfer to paper towel-lined plate.
Add onion and 1/8 teaspoon salt to fat left in skillet and cook over medium heat until softened, 5-7 minutes.
Stir in garlic and pepper flakes and cook 30 seconds.
Stir in processed tomatoes and remaining 1 can diced tomatoes.
Bring to simmer and cook for 10 minutes.
Return meatballs to skillet, cover, and simmer gently until meatballs are cooked through, about 10 minutes.
Meanwhile, bring 4 quarts water to boil in large pot.
Add pasta and 1 tablespoon salt and cook, stirring often, until al dente.
Reserve 1 cup cooking water, then drain pasta and return it to pot.
Add several large spoonfuls of tomato sauce (without meatballs) to pasta and toss to combine.
Season with salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
Divide pasta among individual bowls.
Top each bowl with remaining sauce and meatballs, sprinkle with basil, and serve.