Creamy Parmesan Pasta With Fowl Balls (Ha Ha!) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Oh,Boy! Is this good! (at least WE thought so...)From Cooking Light - 2000. I did make a few changes - you may want to too, who knows? I used a pound of turkey breast, didn't use fresh bread crumbs - about a half a cup of dry, doubled the sauce, and I used chicken broth in place of the wine.I also threw the meatballs in the sauce after I had made that, to cook them a bit more.Very good! Try it! (cooking times are approximate) Ingredients:
1/2 lb ground turkey breast |
3/4 cup finely chopped onion |
3/4 cup fresh breadcrumb |
1/4 cup chopped fresh parsley |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
2 garlic cloves, crushed |
1 large egg white |
cooking spray (i used olive oil myself, instead of the spray) |
1/2 cup dry white wine |
1/2 cup chopped green onion |
1/2 cup heavy cream |
1/4 cup grated fresh parmesan cheese |
2 tablespoons water |
5 cups hot cooked fettuccine (about 10 ounces uncooked) |
Directions:
1. For meatballs:.
2. Combine first 8 ingredients in a bowl. Shape mixture into balls.
3. Place a large non-stick skillet coated with cooking spray over medium-high heat until hot.
4. Add meatballs, browning on all sides.
5. Remove meatballs from pan.
6. Add wine and green onions to pan, scraping pan to loosen any brown bits: cook 2 minutes.
7. Add cream, cheese, and water: reduce heat to medium and cook 3 minutes, stirring frequently.
8. Add pasta, and cook 1 minute, tossing to coat.
9. Place pasta on each of 4 plates and top with meatballs.
10. Dig in!
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