Ingredients
3/4 lb. ground turkey (93 percent lean, dark meat)
1/4 c. plain dry breadcrumbs
1/4 c. grated Parmesan cheese
1/2 c. chopped fresh parsley
2 tbsp. tablespoons butter
1 pt. grape tomatoes
8 oz. orecchiette or other short pasta
1/2 pt. bocconcini
Coarse salt
ground pepper
2 clove garlic
1 large egg
Preparation
Step 1Set 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).Step 2In 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.Step 3Meanwhile, 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. Looking for recipes like this one? Try our best meatball recipes, ground beef recipes, or meatloaf recipes.
