Pasta with Turkey Meatballs and Mozzarella

It looks like a dish you would get in an authentic Italian restaurant, but it’s simple to make! And it’s a recipe from Martha Stewart, so you’ll look especially gourmet after whipping this one up.

By Sues

Technically, the recipe calls for bocconcini cheese, but since I had no idea what that was, I substituted little balls of mozzarella and it worked out just fine. In fact, it was fabulous!

Here’s what you’ll need:

Salt and pepper

3/4 lb ground turkey

1/2 C plain dry breadcrumbs

2 garlic cloves, minced

1 large egg, lightly beaten

1/4 C grated Parmesan cheese

1/2 C chopped fresh parsely

2 T butter

1 pint grape tomatoes

8 ounces orecchiette or pasta of your choice

1/2 pint bocconcini (or mozzarella)

Directions:

1) Set a large pot of salted water to boil. In a large bowl, combine turkey, breadcrumbs, garlic, egg, 2 tablespoons Parmesan, 1/4 cup parsley, 1 teaspoon salt, and 1/4 teaspoon pepper; mix to combine. Using a level 1-tablespoon measure for each, form mixture into meatballs (you should have about 24).

2) In a large skillet, heat 1 tablespoon butter over medium-high. Add meatballs, and cook, turning occasionally, until browned all over, 5 to 7 minutes. Add 1 1/2 cups water; simmer, stirring occasionally, until meatballs are cooked through and liquid is reduced to about 1/2 cup, 10 to 12 minutes. Add tomatoes; cook until they begin to soften, about 1 minute.

3) Meanwhile, cook pasta in boiling water until al dente, according to package instructions. Drain, return to pot, and place on the still-warm burner. Add bocconcini, meatballs and sauce, remaining 1/4 cup parsley, remaining 2 tablespoons Parmesan, and remaining tablespoon butter. Season with salt and pepper, and toss until combined.

It makes a lot, so unless you’re having tons of friends over for dinner, you’ll probably have leftovers for a while. And who doesn’t love meals that involve leftovers? Especially meals that are this good!

Recipe courtesy of Martha Stewart