Thursday, February 2, 2012

Turkey Meatballs

i used to make this meal often when i was a nanny on russell avenue south, near lake of the isles. it started as a bit of an experiment when i needed to make dinner for the family, and i used whatever was on hand at the time. ground turkey, shallots, thyme, pasta... it came together as a sort of happy accident, and quickly became a favorite meal of the family and kids. now, i make it often for my own family.

{turkey meatballs}
my recipe

1 lb spaghetti or linguini
1 lb ground turkey
1 clove garlic, pressed
1 small shallot, finely minced
fresh thyme, to taste
1/3 cup italian seasoned bread crumbs {i like the bella brand}
1/3 cup parmesan, plus more for serving
2 eggs
salt and ground pepper to taste {don't be afraid to liberally season the turkey mixture}
2 tablespoons olive oil
splash of red wine or chicken stock
flat leaf parsley, roughly chopped {for serving}
1 quart, plus 2 cups of your favorite pasta sauce {my recipe coming soon}

combine ground turkey, garlic, shallots, salt and pepper in a large mixing bowl. add egg and stir to combine. add bread crumbs and parmesan stirring well. shape into medium balls and set aside on plate.
heat olive oil in a large sauce pan. brown meatballs {in small batches} on all sides, turning with a spatula, until browned, but not cooked through. once they start to brown on a couple sides, they will firm up, and you can give the pan a good shake to get turn them. remove first batch from pan, and add more olive oil if needed. remove cooked meatballs to a plate and set aside.
once you've removed the meatballs from the pan, add a splash of red wine or chicken stock to de glaze the pan. pour in pasta sauce and add the meatballs, along with juices. add fresh thyme to taste. cover and simmer over med-low heat until meatballs are cooked through and the sauce is full of flavor. {25-30 minutes}
meanwhile, cook pasta in salted water according to package directions, and drain. remove meatballs with slotted spoon, and add cooked pasta to the sauce, coating well. plate pasta on individual plates/pasta bowls, or on a platter. top with meatballs.
garnish with fresh thyme or flat leaf parsley, and serve with fresh grated/shredded parmesan cheese.

*note... i am new to writing my own recipes, so please don't hesitate to notify of major grammar offenses, or issues with the recipe. but, better yet... let me know how you like it when you make this recipe at home.
alison rae

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