STREAMING NOW: Siba's Table

Pasta With Turkey Meatballs and Bocconcini (Everyday Food)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“"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”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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).
  2. 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.
  3. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: