I modified a Barefoot Contessa recipe for spaghetti and meatballs to get this version using pappardelle (wide ribbon pasta), turkey and a few different ingredients for the sauce, but the technique is the same. Browning the meatballs gives them a nice flavor, while simmering them helps them stay moist, especially if you're using lean turkey instead of beef.
Pappardelle and Turkey Meatballs
1 lb ground turkey (93/7)
1 lb ground turkey sausage (breakfast sausage)
2 slices sandwich bread
¼ cup Italian breadcrumbs
2 tbsp chopped flat-leaf parsley
¼ c grated Parmesan cheese
1 tsp kosher salt
1 large egg, beaten
1 tsp crushed red pepper flakes (optional)
olive oil
In a food processor, mix the sandwich bread until finely chopped.
In a large bowl, mix in everything except the olive oil. Using your hands is best. Shape the mixture into 1 to 1 ½ inch balls. You will have about 20-24
In a large Dutch oven, heat about 1 tbsp of olive oil. Brown the meatballs – you’ll probably have to do two batches. About 3-4 minutes on each side (top and bottom). Set meatballs aside while you make the sauce.
Sauce:
1 tbsp olive oil
½ cup chopped yellow onions
1 ½ tsp minced garlic
¼ cup red wine
1 (28 oz) can crushed tomatoes
1 tbsp chopped flat-leaf parsley
1 ½ tsp kosher sale
½ tsp freshly ground black pepper
¼ c grated Parmesan cheese (optional)
1 lb ground turkey (93/7)
1 lb ground turkey sausage (breakfast sausage)
2 slices sandwich bread
¼ cup Italian breadcrumbs
2 tbsp chopped flat-leaf parsley
¼ c grated Parmesan cheese
1 tsp kosher salt
1 large egg, beaten
1 tsp crushed red pepper flakes (optional)
olive oil
In a food processor, mix the sandwich bread until finely chopped.
In a large bowl, mix in everything except the olive oil. Using your hands is best. Shape the mixture into 1 to 1 ½ inch balls. You will have about 20-24
In a large Dutch oven, heat about 1 tbsp of olive oil. Brown the meatballs – you’ll probably have to do two batches. About 3-4 minutes on each side (top and bottom). Set meatballs aside while you make the sauce.
Sauce:
1 tbsp olive oil
½ cup chopped yellow onions
1 ½ tsp minced garlic
¼ cup red wine
1 (28 oz) can crushed tomatoes
1 tbsp chopped flat-leaf parsley
1 ½ tsp kosher sale
½ tsp freshly ground black pepper
¼ c grated Parmesan cheese (optional)
1 tsp red pepper flakes (optional)
Using the same Dutch oven in which the meatballs were browned (drain, but don’t clean after browning), add olive oil and cook the onions over med heat till translucent (5-8 min). Add garlic and cook another minute. Add wine and cook on high heat (stirring occasionally) until almost all the liquid has evaporated (3 min). Stir in tomatoes, parsley, salt and pepper.
Return the meatballs to the sauce, cover and simmer on low for about 20-25 minutes. Serve over pasta.
Makes 6 servings.
439.8 cal per serving
19.3g total fat
140.9mg cholesterol
Using the same Dutch oven in which the meatballs were browned (drain, but don’t clean after browning), add olive oil and cook the onions over med heat till translucent (5-8 min). Add garlic and cook another minute. Add wine and cook on high heat (stirring occasionally) until almost all the liquid has evaporated (3 min). Stir in tomatoes, parsley, salt and pepper.
Return the meatballs to the sauce, cover and simmer on low for about 20-25 minutes. Serve over pasta.
Makes 6 servings.
439.8 cal per serving
19.3g total fat
140.9mg cholesterol
Tips & substitutions:
To add more nutritional value to the meatballs, you could add chopped spinach.
To make this dish entirely vegetarian, you could use firm tofu and egg substitute. You'll probably need more egg substitute and breadcrumbs to make the mixture stick better.
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