Pasta and Turkey Meatballs
Pasta and Turkey Meatballs
A quick and delicious Italian staple for the entire family.
Prep time: 15 minutes
Cook time: 30 minutes
Servings: 4-6
INGREDIENTS
1 lb. ground turkey
1 onion
2-3 cloves of garlic
¾ cup breadcrumbs
2 tsp. Italian seasoning
Package of pasta
1 large can pasta sauce
1 can diced tomatoes
1 bell pepper
1 egg
1-2 Tbsp. cooking oil
Salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 400 F. Grease a baking sheet or line with parchment paper.
- Finely dice the onion, bell pepper, and garlic (or use a garlic press).
- Place the thawed turkey in a mixing bowl and add half of the diced onion and one or two cloves’ worth of garlic. Crack egg and add to the mixture, along with the breadcrumbs and a teaspoon of the Italian seasoning.
- Mix very well. Using your hands works best, letting you really incorporate all the ingredients. If you use a spoon or fork, be sure to fully mix the ingredients.
- Using a spoon to measure, scoop portions of the mixture and roll into 1 to 1 ½ inch balls. Place meatballs on baking sheet, spaced about an inch apart.
- Bake meatballs for 15-20 minutes.
- In a large pot, boil water for the pasta and cook according to package instructions.
- In a pot or deep pan, add 1 Tbsp. cooking oil and heat over medium high heat.
- Add the other half of the diced onion to the heated oil and sauté until onions are soft. Add remaining garlic and cook an additional two minutes.
- Add a teaspoon of Italian seasoning to the onions and garlic and stir. Add diced peppers, stir, and cook for two minutes.
- Pour in the diced tomatoes and pasta sauce with the vegetables and heat through over medium high heat.
- When the meatballs have finished baking, remove from oven and let cool for 2-3 minutes. Serve with sauce ladled over pasta and meatballs, or add meatballs to sauce and serve.
CARROT TIPS
- Use other herbs in the meatballs – rosemary, marjoram, parsley, thyme, etc.
- You can brighten this dish up with a splash of balsamic vinegar in the sauce!
- Load up on vegetables in the sauce or on the side – zucchini, more peppers, eggplant, mushrooms… the sky’s the limit!
- Serve with a side salad and a loaf of crusty bread for a classic hearty winter meal.