Mini Turkey Meatballs With Wagon Wheel Pasta |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Oxmoor House 2012 Ingredients:
12 ounces uncooked wagon wheel macaroni |
1/2 cup fresh whole wheat breadcrumbs |
1/4 cup 1% low-fat milk |
1 1/4 lbs 97% lean ground turkey |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh basil |
2 tablespoons olive oil, divided |
1/2 teaspoon dried oregano |
1/2 teaspoon ground fennel, crushed |
1/2 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
2 garlic cloves, minced |
1/2 cup water |
1 (25 1/2 ounce) jar organic pasta sauce |
2 ounces finely grated fresh parmesan cheese (about 1/2 cup) |
Directions:
1. Prepare pasta according to package directions, omitting salt and fat. Drain and place in a large bowl; keep warm.
2. While pasta cooks, combine breadcrumbs and milk. Let stand 5 minutes; squeeze out excess milk, and place in a large bowl. Add turkey, parsley, basil, 1 tablespoon oil, and next 5 ingredients (through garlic). Gently shape meat mixture into 48 (1-inch) balls (do not pack).
3. Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoon oil; swirl to coat.
4. Add half of meatballs to pan. Cook 1 to 2 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with remaining meatballs.
5. Return all meatballs to pan. Stir in 1/2 cup water, scraping pan to loosen browned bits. Stir in pasta sauce; cook, uncovered, over medium-high heat for an additional 3 minutes. Pour over pasta, tossing to coat. Sprinkle with cheese.
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