TURKEY MEATBALLS with LINGUINE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: TURKEY MEATBALLS:
3 T olive oil
2 oz pancetta, finely diced
1/2 yellow onion, finely diced
1 lb ground turkey, preferably dark meat
1/2 C freshly grated Romano Cheese
14 C fresh flat-leaf parsley, chopped
1/4 C plain bread crumbs
1/4 C sun-dried tomatoes, chopped
2 eggs, lightly beaten
3/4 tsp salt
3/4 tsp freshly ground black pepper
PASTA and SAUCE:
1 lb linguine
1/4 C extra-virgin olive oil
1 (28-oz) can whole San Marzano tomatoes, drained and cut into pieces with kitchen scissors
2 whole garlic cloves, peeled
1/4 C fresh flat-leaf parsley, chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/3 C fresh basil, finely chopped
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Directions: |
Directions:To make Meatballs, preheat oven to 450º
Heat the olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 min. Add the onion and continue to cook until thepancetta is crisp and the onion is tender, about 4 min more. Remove from the heat and let cool.
In a lg bowl, combine the pancetta-and-onion mixture with the remaining meatball ingredients and stir to combine. Form the turkey mixture into balls about 2", using about 2 T for each, and place on a foil-lined and greased baking sheet. Bake for 20 min
PASTA:
Bring a lg pot of salted water to a boil over high heat. Add pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 min. Drain, reserving 1 C of the pasta water.
SAUCE:
Meanwhile, in a medium saucepan, warm 1/4 C of olive oil over med heat. Add the tomatoes, garlic, parsley, salt, and pepper and cook for 10 min.
discard the garlic cloves. Add the cooked meatballs and the cooked pasta and toss to coat. Add the reserved pasta water, about 1/4 C at a time, if the pasta needs moistening. Arrange on a serving platter and top with basil. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
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