Ingredients
1 slice plain bread
¼ cup milk
1 ¼ lb ground turkey
1 large egg , plus 1 egg yolk, lightly beaten
¼ cup feta cheese, crumbled, plus more for serving, if desired
2 tbsp scallions, finely minced, white and green parts
1 garlic clove , finely minced
½ tsp kosher salt, or coarse salt, plus more for cooking the pasta
ground pepper , to taste
4 cup tomato sauce, jarred or homemade
1 lb spaghetti, dried
Preparation
Preheat the oven to 350 degrees. F.
Spray a baking sheet with sides with nonstick cooking spray, or lightly oil it.
Tear the bread into pieces and place them in a small bowl.
Pour the milk in the bowl and stir to combine. Let sit for 5 minutes until the bread has absorbed most of the milk.
Squeeze out the excess milk and shred the bread into little pieces.
Place the meat in a large bowl.
Add the soaked bread, eggs, feta, scallions, garlic, salt, and pepper to the meat. Use hands to blend it well, but try not to squeeze the mixture too much.
Make nice round meatballs 1 ½-inches in size.
Place the meatballs on the prepared baking sheet, about 1 inch apart.
Bake for 15 minutes until almost cooked through, feeling firm but have some give when you press them.
Bring a large pot of water to a boil.
Add about a tablespoon of salt, return to a boil and add the spaghetti noodles.
Cook according to package directions until al dente, then drain.
While the pasta and the meatballs are cooking, bring the tomato sauce to a simmer in a medium-sized pot over medium-low heat.
Add the partially cooked meatballs to the sauce and simmer for 10 minutes until they are fully cooked.
Serve the pasta with the sauce and meatballs. Sprinkle on some feta cheese and indulge in this Turkey Feta Meatballs!
