We make this pasta dish every chance we get. It’s super easy, the kids love it and makes great leftovers!
Pasta with Turkey Meatballs & Mozzarella
What you’ll need:
1 lb ground turkey
1/4 cup plain dried breadcrumbs
2 garlic cloves, minced
1 large egg, slightly beaten
1/4 cup grated Parmesan cheese
1/4 cup fresh chopped parsley
2 tbsp butter
1 pint grape tomatoes
8-10 oz orecchiette pasta
1/2 pint bocconcini (about 20 balls)
1 cup small broccoli florets
coarse salt and pepper
1/4 tsp red pepper flakes
1. Set large pot of salted water to boil. In a large bowl combine turkey, breadcrumbs, garlic, egg, 2 tbsp Parmesan cheese, 1/8 cup parsley, 1 tsp salt, 1/2 tsp pepper. Mix to combine. Form mixture into meatballs (making about 24).
2. In large skillet, heat 1 tbsp butter over medium heat. Add meatballs and cook, turning occasionally until browned all over, 5-7 minutes. Add 1 1/2 cups water; simmer, stirring occasionally until meatballs are cooked through and liquid is reduced to about 1/2 cups, 10-12 minutes. Add broccoli and cook until it begins to soften, about 2-3 minutes. Add tomatoes, cook about 1 minute more.
3. Cook pasta in boiling water until al dente. Drain, return to pot and place on still-warm burner. Add bocconcini, meatballs and sauce, remaining parsley, 2 tbsp Parmesan, 1/4 tsp red pepper flakes and 1 tbsp of butter. Season with salt and pepper and toss until combined.
Note: if you don’t have time to make the meatballs, just substitute with pre-cooked chicken sausage – you’ll need 1 package (12 oz.) chicken sausage, spicy or sweet, and slice sausage before adding to recipe. If you use spicy sausage, eliminate red pepper flakes from recipe.
Recipe adapted from Martha Stewart Everyday Food.