Penne with Turkey Meatballs

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 1/4 cup plain dried bread crumbs
  • 2 large eggs, lightly beaten
  • 2 tablespoons whole milk
  • 3/4 cup grated Romano
  • 1/4 cup chopped flat-leaf parsley
  • Salt and freshly ground black pepper
  • 1 pound ground turkey, preferably dark meat
  • 1/4 cup extra-virgin olive oil
  • 5 cups tomato sauce
  • 1 pound dried penne pasta
Directions
  • 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.


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    This recipe is featured in:

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