Pasta with Turkey Meatballs and Bocconcini
Charlene Naughton
Dark-meat turkey yields more tender meatballs than turkey breast. Tossing the hot pasta with the meatballs and bocconcini melts the cheese a bit. Look for bocconcini at specialty food stores and Italian markets, as well as many supermarkets; they’re usually packaged in water or whey for freshness.
ingredients
- Coarse salt and ground pepper
- 3/4 pound ground turkey (93 percent lean, dark meat)
- 1/4 cup plain dry breadcrumbs
- 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
- 1/2 pint bocconcini (about 20 balls)
reviews