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Pasta with Turkey Meatballs and Bocconcini

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    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.
    Everyday Food, September 2007
    • Prep Time 30 minutes
    • Total Time 30 minutes
    • Yield Serves 4
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    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)

    Directions

    1. Set a large pot of salted water to boil. In a large bowl, combine turkey, breadcrumbs, garlic, egg, 2 tablespoons Parmesan, 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, remaining 2 tablespoons Parmesan, and remaining tablespoon butter. Season with salt and pepper, and toss until combined.

    Recipe Reviews

    • Lisa1129
      22 Sep, 2010

      This is my kids FAVORITE meal! And they are very picky eaters. Whenever I make this dish, there are never any leftovers. The only change I made is using basil instead of parsley. Very Yummy!

    • marabou09
      7 Apr, 2009

      So good, and so yummy! I can't wait to make this for guests. Next time, I might use chicken broth or white wine instead of water.

    • scubajenn
      8 Jun, 2008

      My family LOVES this recipe. It's really easy to do. I often use pasta shells instead of the orechiette, since I usually have shells. I use a littel bit less water than called for and I don't put the tomatoes in until the end when I put everything together, because my husband doesn't like cooked tomatoes. DELICIOUS and very kid friendly.

    • alexis0012
      11 Mar, 2008

      This is my boyfriend's new favorite recipe. It's pretty darn good as is. The only thing I would do differently next time is wait for the pasta and turkey balls to cool down before adding the bocconcini because they turn into slightly melted, very chewy little balls.

    • dangelz3
      5 Mar, 2008

      what sauce ? theres no dirrections for it

    • lulieliv
      25 Feb, 2008

      this is awesome. use mashed garlic cheese croutons for breadcrumbs.

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