Monday, October 13, 2008
Turkey Meatballs with Linguine
I *borrowed* this recipe from "Everyday Italian" but it is easily one of my favorite dishes.
3 TBSP olive oil
2 oz pancetta, finely diced
1/2 yellow onion, finely diced
1 lb ground turkey
1/2 C freshly grated Romano cheese
1/4 C fresh flat leaf (Italian) parsley
1/4 C plain bread crumbs
1/4 C chopped sun-dried tomatoes
2 eggs, lightly beaten
3/4 tsp salt
3/4 tsp black pepper
Sauce and Noodles
1/8 C extra-virgin olive oil
1 can whole tomatoes - cut into pieces with kitchen scissors
2 garlic cloves - smashed
1/4 C chopped fresh flat leaf parsley
1 can tomato paste
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried basil
To Make the Meatballs (do this first)
1. Preheat oven to 450
2. Heat olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat.
3. In a large bowl, combine the pancetta/onion mixture with the remaining meatball ingredients and stir to combine.
4. Form the turkey mixture into balls about 2 inches in diameter, using about 2 TBSP for each, and place on a foil-lined and greased baking sheet.
5. Bake for 20 minutes
6. In a medium saucepan, warm the 1/8 C of olive oil over medium heat. Add the tomatoes (with their juices), tomato paste, smashed garlic cloves, parsley, basil, salt, and pepper and simmer...
7. Add the cooked meatballs and let the sauce hang out on the stove until your pasta is done cooking
PS - I'd discard the garlic cloves before serving