Pasta with Meatballs and Fresh Mozzarella
|January 18, 2009||Posted by LK under Uncategorized|
A few weeks ago we were cleaning out the office and I found an old stack of Everyday Food magazines. A recipe similar to this (I changed it up quite a bit) was on the cover of an iddue from a few years ago and it just looked so good that I knew i had to make it. I’m glad I did- it was really good and came together super fast (everything was done by the time the pasta was ready). It also makes a really good sized portion. This is also a recipe that tastes better the next day- after it sat in the fridge overnight, the sauce thickened a bit and we both agreed that while we loved it the first night lunch the next day was even better.
On a side note, I found out while making this that those prepackaged things of ground turkey breast aren’t a pound. They’re almost a pound and a quarter! I ave to remember to check labels more often…
On a scale of 1-10, I would give these an 10 in ease of preparation, an 8 in terms of taste, an 8 in terms of calorie-satisfaction ratio, and a 9 in terms of reheat-ability. Overall, I give it an 8.
- 3/4 pound ground turkey
- 1/4 cup Italian breadcrumbs
- 2 garlic cloves, minced
- 1 large egg, beaten
- 2 T Parmesan cheese
- 1 palm full parsley
- 2 T butter
- 1 pint grape tomatoes, halved
- crushed red peppers to taste
- 8 ounces orecchiete pasta
- 6 oz spinach, torn into bite sized pieces
- 1/2 pint fresh mozzarella balls, cut into about 20 pieces
1. Put pot of salted water on to boil.
2. Combine first 6 ingredients (through parsley). Mix well, and form into about 24 meatballs.
3. Heat 1 T butter in a large skillet. When melted, add meatballs and cook until browned on all sides (about 5 minutes). Add 1 cup of water and let simmer about 10 minutes.
4. Add pasta to boiling water. Add tomatoes to pan with meatballs. let tomatoes cook the entire time the pasta cooks, mashing them down with a spoon every so often to much them into a little more of a sauce.Add red peppers to taste.
5. Drain pasta. Return to pot. Add remaining 1 T butter to meatball pan. When melted, add meatballs and sauce to pasta. Add mozzarella and spinach, and toss until spinach wilts.