Tuesday, September 4, 2007

Pasta with Turkey Meatballs and Bocconcini

This recipe came from Everyday Food (a Martha Stewart mag that is really awesome!) Click the link to get to the orig recipe.

Wow! I LOVED this dish. Ryan didnt like it as much as I did since he said it was werid that they were made with turkey not beef but I LOVED them. I really liked the mild flavor from the turkey. And the Mozz balls... YUM. Seriously, this is a definite make-again for me (maybe some night ryan isnt home though :) )

Coarse salt and ground pepper
3/4 pound ground turkey (93 percent lean, dark meat) *I just used regular since its all Stop n Shop had
1/4 cup plain dry breadcrumbs *I used whole wheat Panko
2 garlic cloves, minced
1 large egg, lightly beaten
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
2 tablespoons butter
1 pint grape tomatoes, halved
8 ounces orecchiette or other short pasta *I used whole wheat spirals
1/2 pint bocconcini (about 20 balls) *bocconcini were pretty big looking at our olive bar so I got the smaller ones and therefore, more.

Set a large pot of 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). *I had more meat and therefor rounded measurements up and eyeballed the balls by hand
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.
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 mozzerella, 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.

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