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Mini Turkey Meatballs With Wagon Wheel Pasta

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“Oxmoor House 2012”

Ingredients Nutrition


  1. Prepare pasta according to package directions, omitting salt and fat. Drain and place in a large bowl; keep warm.
  2. While pasta cooks, combine breadcrumbs and milk. Let stand 5 minutes; squeeze out excess milk, and place in a large bowl. Add turkey, parsley, basil, 1 tablespoon oil, and next 5 ingredients (through garlic). Gently shape meat mixture into 48 (1-inch) balls (do not pack).
  3. Heat a large nonstick skillet over medium heat. Add remaining 1 tablespoon oil; swirl to coat.
  4. Add half of meatballs to pan. Cook 1 to 2 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with remaining meatballs.
  5. Return all meatballs to pan. Stir in 1/2 cup water, scraping pan to loosen browned bits. Stir in pasta sauce; cook, uncovered, over medium-high heat for an additional 3 minutes. Pour over pasta, tossing to coat. Sprinkle with cheese.

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