Penne With Turkey Meatballs - cooking recipe

Ingredients
    1/4 cup plain dried breadcrumbs
    2 tablespoons whole milk
    2 large eggs, lightly beaten
    3/4 cup grated romano cheese
    1 lb ground turkey, preferably dark meat
    salt & freshly ground black pepper
    1/4 cup extra virgin olive oil
    5 cups tomato sauce
    1 lb dry penne pasta
Preparation
    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.

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