Pasta With Turkey Meatballs And Bocconcini Recipes

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PASTA WITH TURKEY MEATBALLS AND BOCCONCINI



Pasta with Turkey Meatballs and Bocconcini image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 30m

Number Of Ingredients 11

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)

Steps:

  • 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.

Nutrition Facts : Calories 540 g, Fat 21 g, Fiber 3 g, Protein 36 g

PASTA WITH TURKEY MEATBALLS



Pasta With Turkey Meatballs image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces orecchiette pasta
2 bunches broccolini, cut into bite-size pieces
8 ounces sweet Italian turkey sausage, casings removed
1/4 cup extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
Pinch of red pepper flakes
1 large egg
Freshly ground pepper
1/2 cup grated ricotta salata or parmesan cheese (about 2 ounces)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Reserve 1 cup cooking water, then drain the pasta and broccolini. Meanwhile, roll the sausage meat into about 20 small meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and cooked through, 5 to 6 minutes. Drain on paper towels. Pour off any drippings from the skillet, then add the remaining 3 tablespoons olive oil, the garlic, red pepper flakes and 1/2 teaspoon salt. Cook over medium heat, stirring, 1 minute. Add the pasta, broccolini and meatballs. Whisk the egg with the reserved cooking water in a small bowl, then add to the skillet and stir until the sauce thickens slightly. Season with salt and pepper. Divide the pasta among bowls. Sprinkle with the cheese and drizzle with olive oil.

Nutrition Facts : Calories 613, Fat 25 grams, SaturatedFat 6 grams, Cholesterol 102 milligrams, Sodium 749 milligrams, Carbohydrate 69 grams, Fiber 4 grams, Protein 29 grams

SPAGHETTI WITH TURKEY MEATBALLS



Spaghetti With Turkey Meatballs image

I've always wondered why spaghetti is my number one entree. Must be because spaghetti is just so much fun to say

Provided by evelinagrossberg

Categories     Spaghetti

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

4 tablespoons olive oil
4 garlic cloves, minced
5 cups canned crushed tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
coarse salt
fresh ground black pepper
1 large egg
1/3 cup milk
1 white onion, finely chopped
2/3 cup fresh breadcrumb
1/2 cup freshly grated asiago cheese or 1/2 cup parmesan cheese, plus more
freshly grated asiago cheese or parmesan cheese, for serving
1/2 cup chopped fresh flat-leaf parsley
1 lb ground turkey
1 lb spaghetti

Steps:

  • Make the Sauce: In a large nonstick skillet, heat 3 tablespoons oil over medium-high heat. Add garlic, and cook, about 1 minute. Stir in tomatoes, oregano, and thyme. Season with salt and pepper. Bring to a boil. Reduce to a simmer, and cook, covered, for 20 to 25 minutes.
  • Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, mixing until combined. Form into 1 1/2-inch balls.
  • Add meatballs to skillet and spoon the sauce over to coat. Cover and cook over medium heat until meatballs are just cooked through, about 8 minutes.
  • While meatballs are cooking, bring a large pot of salted water to a boil. Add spaghetti, and cook for about 12 minutes. Drain pasta and add tablespoon oil, stir.
  • Add spaghetti to skillet, and toss to coat evenly. Serve with additional cheese, if desired.

Nutrition Facts : Calories 918.1, Fat 28.2, SaturatedFat 5.9, Cholesterol 145.4, Sodium 985.5, Carbohydrate 124.1, Fiber 9.8, Sugar 16.6, Protein 42.6

SPAGHETTI AND TURKEY MEATBALLS



Spaghetti and Turkey Meatballs image

Lean ground turkey has just enough fat to give the meatballs some flavor, but little enough to keep them healthful. (Ground turkey breast results in dry meatballs, and regular ground turkey is higher in calories than lean ground beef.) Use a small ice-cream scoop to form the meatballs. Leftovers should be stored in sauce--and served as meatballs heroes.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 11

12 ounces spaghetti
1 1/4 pounds lean ground turkey
1/3 cup Italian seasoned breadcrumbs
1/3 cup grated Parmesan
1 large egg, lightly beaten
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon salt
1 tablespoon olive oil
4 cups bottled tomato pasta sauce
Chopped fresh parsley, oregano or thyme for garnish, optional

Steps:

  • Bring a large pot of lightly salted water to boil. Add the pasta and cook according to package directions. Drain.
  • Meanwhile, combine the turkey, breadcrumbs, Parmesan, egg, oregano, thyme and salt in a large bowl and mix thoroughly. Form into 1 1/2-inch meatballs; a small ice-cream scoop makes short work of forming the meatballs and prevents the mixture from getting overworked.
  • Heat the oil in a deep skillet over medium-high heat. Add the meatballs in a single layer (work in batches if necessary) and brown lightly on all sides, about 6 minutes. Pour in the sauce and simmer gently for 15 minutes.
  • To serve, place spaghetti on each plate and ladle sauce and meatballs over the top. Sprinkle with chopped fresh herbs if desired.

SPAGHETTI WITH TURKEY MEATBALLS



Spaghetti with Turkey Meatballs image

Provided by Joan Lang

Yield Serves 8

Number Of Ingredients 12

8 pounds tomatoes, cut into chunks
1 large onion, chopped
1/4 cup plus 1 1/2 tablespoons olive oil, divided
5 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes or 1 small dried hot pepper, chopped (optional)
1 tablespoon plus 1 teaspoon salt, preferably sea salt, divided
2 cups Italian bread, torn into bite-size pieces
3/4 cup 1 percent milk
1 pound ground turkey (93 percent lean)
1 egg, beaten
1/2 pound whole-wheat spaghetti
Grated Parmesan or Romano (optional)

Steps:

  • Heat oven to 400°F. In a large baking dish, combine tomatoes, onion, 1/4 cup oil, garlic, pepper flakes (if desired) and 1 tablespoon salt; cover; roast 45 minutes. Remove dish from oven; mash mixture to break down tomatoes. Cook, uncovered, until sauce is thick and reduced, 45 minutes. In a bowl, soak bread in milk until it absorbs liquid, 10 minutes; add turkey, egg and remaining 1 teaspoon salt; mix until just combined. Gently roll meat mixture into 16 equal-sized balls. In a large nonstick saucepan, heat remaining 1 1/2 tablespoons oil over medium-high heat. Sauté meatballs, turning occasionally, until light brown, 5 minutes. Add tomato sauce to meatballs; reduce heat; simmer until cooked through, 20 minutes. Cook pasta as directed on package. Serve sauce over pasta; top with cheese, if desired.

SPAGHETTI WITH TURKEY MEATBALLS



Spaghetti with Turkey Meatballs image

Looking for a leaner twist on classic spaghetti and meatballs? Try this version, which is made with ground turkey mixed with onion, breadcrumbs, Parmesan cheese, and chopped parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes     Ground Turkey Recipes

Time 1h

Number Of Ingredients 14

3 tablespoons olive oil
4 cloves garlic, minced
5 cups canned crushed tomatoes
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
Salt and pepper
1 large egg
1/3 cup milk
1 white onion, finely chopped
1/4 cup plain breadcrumbs
1/2 cup freshly grated Asiago or Parmesan cheese, plus more for serving
1/2 cup chopped flat-leaf parsley
1 pound ground turkey
1 pound spaghetti

Steps:

  • Make the sauce: In a large nonstick skillet, heat oil over medium-high heat. Add garlic, and cook about 1 minute. Stir in tomatoes, oregano, and thyme, and season with salt and pepper. Bring to a boil, lower heat, and simmer, covered, 20 to 25 minutes.
  • Make the meatballs: In a large bowl, whisk together egg, milk, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper with a fork. Stir in onion, breadcrumbs, cheese, and parsley. Add turkey, and mix until combined. Form mixture into 1 1/2-inch balls.
  • Add meatballs to skillet, and spoon sauce over to coat. Place over medium heat until meatballs are just cooked through, about 8 minutes.
  • Cook spaghetti until al dente according to package instructions, about 12 minutes. Drain pasta, transfer to skillet, and toss gently with the sauce. Serve with more cheese.

SPAGHETTI SAUCE WITH TURKEY MEATBALLS



Spaghetti Sauce with Turkey Meatballs image

Flavorful turkey meatballs in a tomato spaghetti sauce. Serve by themselves, over noodles, or sprinkled with Parmesan cheese.

Provided by samnan2

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato

Time 1h45m

Yield 6

Number Of Ingredients 16

¾ cup chopped fresh parsley
1 medium white onion, diced
4 cloves garlic, minced
1 tablespoon red pepper paste
1 ½ pounds lean ground turkey
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground allspice, or more to taste
1 pinch salt and ground black pepper to taste
2 tablespoons oil
4 cups water, or more as needed
1 (28 ounce) jar spaghetti sauce
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (6 ounce) can tomato paste

Steps:

  • Combine parsley, onion, garlic, and red pepper paste in the bowl of a food processor; process until finely blended. Transfer to a large bowl. Add turkey, basil, thyme, cumin, cinnamon, allspice, salt, and pepper; mix until thoroughly combined. Form mixture into uniformly-sized meatballs.
  • Heat oil in a large saucepan over medium-low heat. Add meatballs, working in batches if necessary, and saute until browned on all sides, 2 to 3 minutes per side. Remove to a plate.
  • Add 4 cups water, spaghetti sauce, diced tomatoes, and tomato paste to the saucepan; mix to combine. Add more water if sauce seems too thick. Drop meatballs into sauce and cook over medium-low heat until flavors have melded, about 1 hour.

Nutrition Facts : Calories 346.8 calories, Carbohydrate 32.6 g, Cholesterol 73 mg, Fat 9.5 g, Fiber 6.3 g, Protein 32.8 g, SaturatedFat 2 g, Sodium 1055.2 mg, Sugar 18 g

TURKEY MEATBALL PASTA BAKE



Turkey Meatball Pasta Bake image

From one of my many cooking magazines. The sauce can be made ahead and reheated before serving and can be frozen up to a month. The pasta dish can be made a day ahead of baking. It can also be made and frozen for up to a month. Thaw in the refrigerator. To cut time use pasta sauce from a jar and add fresh/dried herbs for more flavor. You can also use premade turkey meatballs. Baking time includes time to bake meatballs and also the completed dish.

Provided by Kerena

Categories     < 4 Hours

Time 2h

Yield 1 pan, 8 serving(s)

Number Of Ingredients 24

2 tablespoons vegetable oil
1 cup onion, chopped
3 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 tablespoon fresh parsley, minced
1 teaspoon italian seasoning
1 teaspoon sugar
1 teaspoon salt
1 lb ground turkey
1/2 cup panko breadcrumbs
1/4 cup green onion, minced
1/4 cup red bell pepper, minced
1 large egg
2 garlic cloves, minced
3 tablespoons fresh parsley, chopped
1 teaspoon italian seasoning
1/2 teaspoon salt
1 (16 ounce) box rigatoni pasta, cooked and kept warm
1 (8 ounce) package cream cheese, softened
1/2 cup sour cream
1 (8 ounce) package mozzarella cheese, shredded
1 (5 ounce) package parmesan cheese, grated

Steps:

  • In a large suacepan, heat oil over medium heat. Add onion and garlic; cook for 5-6 minutes or until onion is tender. Stir in crushed tomatoes, tomato sauce, tomato paste, parsley, Italian seasoning, sugar and salt. Bring to a boil; reduce heat and simmer for 15 minutes. Remove from heat. Set aside.
  • Preheat oven to 350. Line a rimmed baking sheet with aluminim foil. Place a cooling rack over pan. Spray rack with nonstick cooking spray.
  • In medium bowl combine turkey, panko, green onion, bell pepper, egg, garlic, parsley, Italian seasoning and salt. Shape into golf ball sizeballs; place on prepared rack. Bake 15-17 minutes or until lightly browned. Set aside.
  • Lightly grease a 13 x 9" baking dish.
  • In a large bowl combine hot cooked pasta, cream cheese and sour cream, stirring to combine. Spoon half of mixture into baking dish. Top evenly with half of meatballs. Spon half of Zesty Tomato Sauce over meatballs. Sprinkled evenly with mozarella cheese. Repeat procedure with remaining noodles, meatballs and sauce. Sprinkly evenly with Parmesan cheese. Bake for 35-40 minutes or until hot and bubbly. Garnish with fresh parsley if desired.
  • Serve immediately.

Nutrition Facts : Calories 736.8, Fat 36.4, SaturatedFat 17.6, Cholesterol 194.7, Sodium 1765, Carbohydrate 66.2, Fiber 5.9, Sugar 12.3, Protein 38.2

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