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Yummylicious Spaghetti and Meatballs

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“This recipe is a favorite as it is scrumptious in addition to being traditional Italian as well as original. Me and my mom use this recipe for spaghetti and meatballs and add our own style to it.”
1hr 30mins

Ingredients Nutrition


  1. 1. Cut 2 medium onions into quarters.
  2. 2. Devein bell pepper and chop into bite sized wedges.
  3. 3. Remove stem and slice mushrooms.
  4. 4. Slice eggplant and chop into bite sized pieces.
  5. 5. Preheat 2 tablespoons olive oil in sautee pan and mince 2 cloves garlic.
  6. 6. Add onions and bell peppers first since they take longest.
  7. 7. When onions and bell peppers are halfway cooked add eggplant and eventually mushrooms after eggplant is nearly done.
  8. 8. Remember to keep veggies covered with lid all throughout time they are sauteeing
  9. 9. Take ground turkey and mix up in bowl along with soaked bread (soaked in milk and thoroughly drained), shaved parmesan, chopped onions, and add in spices mentioned in ingredients.
  10. 10. Form into small meatballs, about 1 inch in diameter.
  11. 11. Preheat skillet and add an additional 3 tablespoons olive oil in skillet along with 2 additional cloves of minced garlic.
  12. 12. Add meatballs to skillet, continually rotating them until all sides are browned and thoroughly cooked.
  13. 13. Be sure not to overcook them as overcooking can dry them out. When in doubt, cut one in half to see if they're cooked through.
  14. 14. In a saucepan, bring Prego spaghetti sauce to a boil, sprinkling additional basil and oregano as desired. Add veggies and meatballs after meatballs grease are drained on paper towel.
  15. 15. Meanwhile, boil 1 quart water in 2 quart pot, adding a small amount of olive oil and a dash of salt to keep pasta from sticking.
  16. 16. Add pasta to boiling water cooking as long as instructed on the package.
  17. 17. After pasta is tender drain water
  18. Voila! Now you have yourself an impeccable Italian meal complete with a full daily serving of vegetables!

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