One Pot Penne With Turkey Meatballs Recipes

PENNE WITH TURKEY MEATBALLS

Steps:

• In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.
• In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to overhandle the meatballs since they are soft and fragile.
• In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta natural starches so that the sauce will cling to the penne.
• Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5-10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to six months.

ONE-POT SAUSAGE MEATBALLS WITH CREAMY TOMATO PENNE

Steps:

• In large bowl, mix sausage, bread crumbs, onion and egg until well combined. Shape mixture into 12 (2-inch) meatballs.
• In 5-quart Dutch oven, heat oil over medium heat. Add meatballs; cook 9 to 11 minutes, gently turning occasionally, just until browned on all sides.
• Stir in broth, pasta sauce and whipping cream; heat to boiling. Stir in pasta; return to boiling. Reduce heat; simmer uncovered 18 to 22 minutes, stirring occasionally, until meatballs are thoroughly cooked and no longer pink in center (165°F), pasta is cooked to desired tenderness and sauce is thickened. Top with Parmesan cheese and basil.

PENNE WITH TURKEY MEATBALLS

Steps:

• In a large bowl add bread crumbs, milk and mix until well combined.
• Mix in eggs and 1/2 cup Romano cheese and mix well.
• Add turkey and gently combine, being careful not to overwork the meat.
• Season with salt and pepper.
• Shape into golf-size balls.
• In a large skillet heat the oil over medium heat.
• When almost smoking, add meatballs and without moving or turning the meat allow it to brown for about 3 minutes.
• Turn meatballs and brown other side.
• Continue to cook until all sides are golden brown.
• Add tomato sauce and bring to a boil.
• Lower heat and allow meatballs to simmer for 5 minutes.
• Turn off heat and keep warm on stove, be careful not to overhandle the meatballs since they are soft and fragile.
• In a large pot, bring 6 quarts of salted water to boil.
• Add pasta and cook until al dente, about 8 minutes.
• Drain pasta, do not rinse pasta with water.
• Remove meatballs from sauce and place in serving bowl.
• Pour some tomato sauce over meatballs, leaving 1 cup sauce in skillet.
• Place the cooked penne into the skillet with the remaining sauce and toss well.
• Pour pasta into a large serving bowl and serve alongside of meatballs.

PENNE WITH TURKEY MEATBALLS

Steps:

• In a large bowl, add bread crumbs, eggs, milk, 1/2 cup Romano, parsley, salt and pepper and mix well. Add turkey and gently combine, being careful not to overwork the meat. Shape into golf-size balls.
• In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to over handle the meatballs since they are soft and fragile.
• In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta's natural starches so that the sauce will cling to the penne.
• Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 2/3 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta in a large serving bowl. Serve alongside the meatballs. Sprinkle remaining Romano on top.

TURKEY MEATBALLS AND RICOTTA BAKE WITH PENNE

Steps:

• For the meatballs, mix all meatball ingredients together adding in enough bread crumbs to bind the mixture together.
• Form into about 1-inch size balls.
• In a large skillet heat oil and cook the meatballs, shaking the skillet until browned and cooked through (about 6-7 minutes) transfer the meatballs to paper towels to drain.
• Cook the penne in a large pot of boiling salted water until JUST firm-tender; drain.
• Set oven to 375 degrees.
• Grease a 4-quart baking dish.
• In a small bowl mix together shredded mozzarella and Parmesan cheese.
• Spoon about 1-1/2 cups sauce in the bottom of the baking dish, then spread half of the meatballs on top of sauce.
• Then spoon HALF of the pasta on top.
• Spread HALF of the remaining sauce and HALF of the cheese mixture over pasta.
• Top with remaining meatballs and then drop dollups of ricotta cheese over meatballs.
• Spread remaining pasta over the ricotta.
• Top with remaining sauce, and then sprinkle with remaining mozza/Parmesan mixture.
• Bake for about 35-40 minutes or until golden.
• Let stand for 15 minutes before serving.