Pasta with Mozzarella and Turkey Meatballs
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 1 pound ground turkey
- 1/4 cup breadcrumbs
- 1 egg
- 1/2 cup grated parmesan cheese
- 1/2 cup chopped parsley, plus extra for garnish
- 1 1/2 cups chicken broth
- 1 pint cherry tomatoes, cut in half
- 2 tablespoons butter
- 8 ounces penne pasta
- 25 small mozzarella balls (if you can’t find these, cut regular fresh mozzarella into small cubes)
- Salt and pepper
Instructions
- Mix together turkey, breadcrumbs, egg, 2 tablespoons parmesan cheese, 1/4 cup parsley and a pinch each of salt and pepper. Roll into small meatballs, about one inch in size.
- Heat butter in a large deep skillet over medium high heat. Put meatballs in skillet and cook until just browned on all sides, about 5 minutes or so.
- Pour in chicken broth and simmer the meatballs for ten minutes – you will have a little bit of cooking liquid left at the end. Add the tomatoes and cook for another minute.
- Cook the pasta according to package directions, and scoop out some of the pasta water before you drain it. Pour the pasta into the skillet with the meatballs and add the remaining parmesan cheese, parsley and butter, along with the mozzarella. Stir to combine, drizzling in a little pasta water if needed to loosen things up. Season to taste with salt and pepper.
- Divide among warmed plates and serve, garnishing with a little extra parsley.