Pasta with Turkey Meatballs and Mozzarella
Looking for an easy weeknight dinner that's sure to please everyone? This pasta with turkey meatballs and mozzarella is quick and simple and delicious!
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Makes: 6 servings
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Ingredients
- 1 lb. ground turkey (I use 93%)
- ⅓ cup panko
- 3 garlic cloves minced
- 1 large egg, lightly beaten
- ½ cup grated parmesan cheese divided
- ½ cup chopped fresh parsley divided
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoon olive oil
- 1 ¼ cups water
- 1 pint grape tomatoes halved
- 12 oz. orecchiette or similar pasta
- 1 pint small mozzarella balls (pearls) or mozzarella cut into small pieces
- 1 tablespoon unsalted butter
Instructions
- In a large bowl, mix together ground turkey, panko, garlic, egg ¼ cup grated parmesan, ¼ cup parsley, salt, and pepper.
- Form the mixture into golf ball-sized meatballs (you should be able to get about 28-30 meatballs).
- Heat olive oil over medium-high heat in a large skillet and add meatballs. Cook, turning as needed, until browned, about 5-7 minutes. If you can’t fit all your meatballs in the skillet, you can cook them in two batches. Return all meatballs to skillet.
- Add water to the skillet and simmer, being sure to stir on occasion, for about 10 minutes until the meatballs are cooked through (they should have an internal temperature of 165 degrees) and liquid is reduced to about ½ cup. Add tomatoes and cook for another minute.
- While meatballs are cooking, boil pasta. Add it to a large pot of salted water and cook until just al dente. Drain and return to pot.
- Add meatballs and tomatoes (along with liquid in pan), mozzarella, remaining parmesan cheese, remaining parsley, and butter. Toss to combine. Add more salt and pepper if desired.
Notes
- Recipe adapted from Martha Stewart.
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