Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes Pasta with Turkey Meatballs and Bocconcini 4.1 (29) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 5, 2020 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 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—bite-size morsels of fresh mozzarella—at specialty food stores and Italian markets, as well as many supermarkets. Ingredients Coarse salt and ground pepper ¾ pound ground turkey (93 percent lean, dark meat) ¼ cup plain dry breadcrumbs 2 garlic cloves, minced 1 large egg, lightly beaten ¼ cup grated Parmesan cheese ½ cup chopped fresh parsley 2 tablespoons butter 1 pint grape tomatoes, halved 8 ounces orecchiette or other short pasta ½ pint bocconcini (about 20 balls) Directions 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). 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, remaining 2 tablespoons Parmesan, and remaining tablespoon butter. Season with salt and pepper, and toss until combined. Print