Penne With Savory Turkey Meatballs Recipes

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.

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 SAVORY TURKEY MEATBALLS

Steps:

• 1) Heat 2 tbsp. butter in large skillet over medium-high heat and begin to saute mushrooms. 2) Meanwhile, combine the turkey, parmesan, 1 1/2 cup bread crumbs, grated onion, basil, garlic, pine nuts, salt and pepper in a large bowl and mix well. Mix in eggs. 3) Form the turkey mixture into 20-22 2-inch round balls and lightly roll each in the remaining bread crumbs. 4) Remove mushrooms from skillet and add olive oil. Cook meatballs in two small batches until brown on all sides (about 5 minutes per batch). Add additional oil if neccessary. Remove the meatballs from the skillet and keep warm. 5) Add wine to the skillet and scrape all the browned bits from the bottom. Add the cooked pasta, the mushrooms and the meatballs back into the skillet, reduce the heat and simmer for 3-5 more minutes to warm thoroughly. Serve with grated parmesan.

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.

BAKED PENNE WITH TURKEY MEATBALLS

Steps:

• Preheat oven to 400°F. Line a baking sheet with non-stick foil. In large bowl, blend ground turkey, corn flakes, eggs, Italian seasoning, salt and pepper. Shape into 12 meatballs. Transfer to pan. Bake for 15 minutes. Turn and bake additional 15 minutes. Cook pasta as directed, drain.
• Coat a 13 x 9 x 2-inch pan with cooking spray. Add pasta. Toss with meatballs, marinara sauce, and 1 cup of the Kraft Cheese. Scatter remaining cheese over dish.
• Bake, uncovered for 25 minutes.

PENNE AND MEATBALL CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet and a 1-quart baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
• Meanwhile, combine bread crumbs, 2 tablespoons Parmesan cheese, egg substitute, Italian seasoning, onion powder, salt, and garlic powder in a bowl. Crumble turkey on top and mix well. Shape mixture into 1/2-inch balls and place on the prepared baking sheet.
• Bake in the preheated oven until no longer pink in the centers, 9 to 11 minutes. Drain off excess grease.
• Drain penne. Combine baked meatballs with spaghetti sauce in a bowl. Spoon 1/2 the mixture into the prepared baking dish. Top with 1/2 of the cooked penne, cottage cheese, and mozzarella cheese, plus 1 tablespoon Parmesan cheese. Repeat layers. Cover with a glass lid or aluminum foil.
• Bake in the preheated oven until cheese is melted, 20 to 25 minutes.

SAUCY TURKEY MEATBALLS

Steps:

• In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix well. Shape into 1-in. balls. Place on a rack coated with cooking spray in a shallow baking pan. Bake, uncovered, at 350° for 10-15 minutes. , Meanwhile, combine the sauce ingredients; pour over meatballs. Bake 30-35 minutes longer or until meat is no longer pink.

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.

SWEET AND SOUR TURKEY MEATBALLS

Steps:

• In a Dutch oven coated with cooking spray, saute the onion, carrots and green pepper in oil until tender. Add the tomato sauce, broth, pineapple, brown sugar, vinegar and ketchup. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Meanwhile, in a large bowl, combine the egg, milk, bread, zucchini, garlic powder, pepper and salt. Crumble turkey over mixture and mix well. Shape into 2-in. balls. Carefully add to tomato mixture. Cover and simmer for 15-20 minutes or until meatballs are no longer pink., Add rice. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until liquid is absorbed. Let stand for 5 minutes. Fluff with a fork.