Turkey Meatballs With Pasta |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
|
This recipe orginally came from the Martha Stewart Everyday Food magazine, I have made a few changes. The recipe calls for bocconcini, which is pretty expensive and not available at my store all the time. So instead, i take a big hunk of the fresh mozzarella and cut it into small cubes. Ingredients:
1 lb ground turkey |
1/4 cup plain breadcrumbs |
2 garlic cloves, minced |
1 large egg, beaten |
1/4 cup parmesan cheese, grated |
1/2 cup fresh parsley, chopped |
2 tablespoons butter |
1 pint grape tomatoes, halved |
8 ounces bow tie pasta |
1/2 cup chicken broth |
1/2 pint bocconcini (or 8oz fresh mozzerella, cubed) |
salt and pepper |
Directions:
1. Preheat over to 400 degrees.
2. Mix turkey, breadcrumbs, egg, garlic, half of parsely, half of parmesan and salt and pepper to taste. Form into tablespoon size meatballs and place on a cookie sheet. Bake at 400 for about 30 minutes or until no longer pink.
3. Meanwhile, bring a large pot of water to boil and cook pasta according to package directions.
4. Drain pasta and toss with butter, remaining parsley and parmesan. Add meatballs and right before serving toss in the mozzarella. You can add the mozzarella to either the whole pot or to the individual servings because the cheese tends to settle and melt into a big blob if it's in the pot for too long.
|
|