The trick to these is to make sure you have lots and lots of sauce. They simmer in the sauce just before serving time and in doing so they soak up some of it. So, make sure to make a little extra so your pasta gets its share, as well.
Also, the pasta sauce shown was a roasted-roma one that took several hours to make ... and then it wasn't that mind-blowing. I'm still experimenting with the best homemade sauce from fresh, whole tomatoes (my usual starts with a jar and is seriously doctored up). I'd love ideas if anyone has them, especially bold, not-so-sweet sauces.
Mama Mia! Homemade Turkey Meatballs
Serve this with your favorite pasta and sauce.
- 1 pound lean ground turkey
- 1 slice fresh whole-wheat bread, crusts removed, pulsed into crumbs (or a shot glass full of bread crumbs)
- 1/4 cup grated Parmesan, plus more for serving
- 1/2 cup finely grated carrot
- 1/2 cup finely chopped onion
- 3 large cloves garlic, minced
- 2 tablespoons minced fresh parsley leaves, plus more for garnish
- 2 teaspoons minced fresh thyme leaves
- 1 egg, lightly beaten
- 1/2 teaspoon salt
- Freshly ground black pepper
Instructions
- Preheat the broiler. Spray a baking sheet with cooking spray. Combine the turkey with all other ingredients in a large work bowl. Form into 2 1/2 -inch balls and place on a baking sheet. Broil for 10 minutes, or until browned and almost entirely cooked through.
- Add the meatballs to prepared, warmed sauce, cover, and cook additional 10 minutes, or until sauce has slightly thickened and meatballs have absorbed some of the sauce. While the meatballs are cooking, cook pasta according to package directions.
- Drain the pasta and return it to the pot. Add the sauce and meatballs, toss and heat through over medium heat. Divide evenly among four pasta bowls and garnish with parsley and one tablespoon grated Parmesan.
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