This is a spaghetti and meatballs recipe that my dad makes. He found this in a Roman Catholic church cookbook in the 1970s and has made it on special occasions ever since. It’s perfectly Italian-American and major comfort food.
1lb ground turkey thighs
minced clove garlic
1/2 cup bread crumbs
1/3 cup grated Parmesan
Mix turkey and spices, then add the bread crumbs, cheese, and egg. Form into golfball-sized meatballs and fry in olive oil until brown on all sides. Meanwhile, bring one 28oz. can tomatoes, one 7oz. can tomato paste, and 1 cup of water to a simmer. Add one chopped (raw) onion and salt to taste. Add meatballs and simmer for 30 minutes. Serve over spaghetti — the sauce should cover 1 lb. spaghetti and serve 4-6.
Adapted from A Treasury of Favorite Italian Recipes by the St. Theresa Guild of Holy Rosary Church, Bridgeport, CT. The original recipe was contributed by Theresa Bucci.