Penne With Savory Turkey Meatballs - cooking recipe

Ingredients

2 cups button mushrooms, cleaned and cut in half
2 tbsp. butter
2 lbs. ground turkey
2 cups unseasoned bread crumbs
1/2 cup grated parmesan
1/2 cup yellow onion, grated
2 tbsp. fresh basil, chopped or 2 tsp. dried basil flakes
2 gloves garlic, minced
1/4 cup pine nuts, toasted
1/2 tsp. freshly ground pepper
1/4 tsp. salt
2 large eggs
2 1/2 tbsp. olive oil
3/4 cup dry white wine
4 cups penne pasta, cooked according to directions on package

Preparation

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.