Pasta With Turkey Meatballs and Bocconcini (Everyday Food)

Name: Pasta With Turkey Meatballs and Bocconcini (Everyday Food)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: coarse salt and pepper; 3/4 lb ground turkey (93 percent lean, dark meat); 1/4 cup plain breadcrumbs; 2 garlic cloves, minced; 1 large egg, lightly beaten; 1/2 cup chopped fresh parsley; 2 tablespoons butter; 1 pint grape tomatoes, halved; 8 ounces orecchiette; 1/2 pint bocconcini (about 20 balls)

Submitted by Chef #949107

""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." -Martha Stewart Magazine"

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Ready In:: 30mins
Ingredients:: 10
Serves:: 4-6

ingredients

coarse salt and pepper
³⁄₄ lb ground turkey (93 percent lean, dark meat)
¹⁄₄ cup plain breadcrumbs
2 garlic cloves, minced
1 large egg, lightly beaten
¹⁄₂ cup chopped fresh parsley
2 tablespoons butter
1 pint grape tomatoes, halved
8 ounces orecchiette
¹⁄₂ pint bocconcini (about 20 balls)

directions

Set a large pot of salted water to boil. In a large bowl, combine turkey, breadcrumbs, garlic, egg,1/4 cup parsley, 1 teaspoon salt, and 1/4 teaspoon pepper; mix to combine. Using a level 1-tablespoon measure for each, form mixture into meatballs (you should have about 24).
In a large skillet, heat 1 tablespoon butter over medium-high. Add meatballs, and cook, turning occasionally, until browned all over, 5 to 7 minutes. Add 1 1/2 cups water; simmer, stirring occasionally, until meatballs are cooked through and liquid is reduced to about 1/2 cup, 10 to 12 minutes. Add tomatoes; cook until they begin to soften, about 1 minute.
Meanwhile, cook pasta in boiling water until al dente, according to package instructions. Drain, return to pot, and place on the still-warm burner. Add bocconcini, meatballs and sauce, remaining 1/4 cup parsley and remaining tablespoon butter. Season with salt and pepper, and toss until combined.