Spicy Cajun Turkey Meatballs & Linguini

My growing boy is a big, big fan of baseball…..and the meatball! Literally for years, I have been making linguini and meatballs for him every single week. S&T’s interesting spice blends help me shake things up to keep his favorite meal fresh and new. In this healthy version, S&T Cajun Spice blend is added to a ground turkey and salty pecorino mixture as well as to the marinara sauce. The complex seasonings in the cajun spice blend add heat and layers of flavor to the dish. Make this satisfying meal for your sports enthusiasts before or after their game! Substitute S&T Lamb Tagine Blend or S&T Merguez Blend for an equally flavorful variation using ground lamb, beef or turkey.


Flavored Pepper


From $7.95

Recipe for Spicy Turkey Meatballs & Linguini

1 1/2 lb ground turkey

3/4 cup pecorino, grated

1/3 day old french baguette, cubed

1 cup milk

3 tbsp fresh Italian parsley, chopped

2 tbsp S&T Cajun spice blend

1 egg, beaten

2 tsp salt

1 tsp cracked black pepper

3/4 lb cooked linguini, al dente

4-5 cups marinara sauce (plus 1 tbsp of S&T Cajun Spice Blend and a dash of red pepper flakes)

Garnish, chopped parsley


Preheat oven to 350 degrees. Soak dry bread cubes in milk until soft (1-3 minutes). Squeeze the liquid out of the bread and set aside. In a large bowl, combine ground turkey, pecorino, parsley, soft bread cubes, egg, Cajun spice blend, salt and pepper. Mix well to incorporate ingredients but do not overmix or meatballs will be tough. Form 12 large, equal-sized, rounded meatballs and place on a well oiled, rimmed baking sheet. Bake for 30 minutes, turning meatballs over halfway through the process.

Add 3/4ths of the marinara sauce to the cooked linguini and combine well. Plate the linguini on each dish. Top with 3 meatballs each, extra sauce and parsley garnish.

Buon Appetito!

Lynn Cardin

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