Sunday, August 9, 2009
Turkey Meatball Pasta
A yummy pasta dish that's light enough to enjoy in the summer, but hearty enough to keep you full. It got great reviews at our place! We made the whole recipe of meat balls, but reserved half for the freezer to make again later. It easily served us 2 meals.
Turkey Meatball Pasta - Modified from iCook
1/2 lb. pasta (of your choosing)
1/4 C plain bread crumbs
1/4 C parsley, chopped (fresh)*
1 egg, lightly beaten
1 T milk
1 T ketchup
1/2 C Parmesan/Romano cheeses, grated
1/4 tsp. salt
1/2 tsp. black pepper
1 lb. ground turkey
1/8 C (or less) olive oil
1/2 - 1 C chicken broth
4 C tomatoes, halved (recommend cherry tomatoes)
8oz mushrooms, sliced
1/8 C Parmesan
2-4 oz. mozzarella cheese, diced
1 C basil leaves, fresh*
Boil pasta according to package directions.
In a medium bowl, mix together the bread crumbs, parsley, egg, milk, salt, pepper and Parm/Romano cheese.
Stir to combine.
Then, add in the ground turkey, and mix well to combine.
Form into meatballs roughly the size of a teaspoon. Then, preheat a little olive oil in a skillet over medium heat. Add the meatballs to the warm skillet and cook for about 5 minutes per side.
Then, add in sliced mushrooms and chicken broth, and simmer to cook.
Add in sliced tomatoes, and cook an additional 5-10 minutes.
Meanwhile, chop up your mozzarella cheese into little cubes.
When tomatoes are cooked and the meatballs are done, remove the meatballs, mushrooms and tomato mix.
Place drained, cooked pasta in a large bowl, and sprinkle Parmesan cheese and basil over the pasta.
Toss to melt the cheese. Then, add meatball mixture and mozzarella cheese.
If there is too much liquid in the pan, use a slotted spoon to remove the meatballs, mushrooms and tomatoes.
Toss and serve warm.
*You can use dried in place of the fresh, if you don't have any fresh herbs.
This is linked to Tempt My Tummy Tuesday.