Turkey Meatballs with Creamy Roasted Garlic Pasta
Herb-Infused Turkey Meatballs with Velvety Roasted Garlic Linguine
Ingredients:
For the meatballs:
1 lb ground turkey
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil, for cooking
For the pasta:
12 oz linguine pasta
1 whole bulb of garlic
3 tablespoons olive oil, divided
1 small onion, finely diced
2 cups low-sodium chicken broth
1 cup heavy cream or half and half
1/2 cup grated Parmesan cheese, plus extra for serving
2 tablespoons fresh basil, chopped
Salt and pepper to taste
Red pepper flakes (optional)
Directions:
Preheat oven to 400°F (200°C). Cut the top off the garlic bulb to expose the cloves, place on a piece of foil, drizzle with 1 tablespoon olive oil, and wrap tightly. Roast for 30-35 minutes until soft and golden. Let cool slightly.
While garlic is roasting, prepare the meatballs. In a large bowl, combine ground turkey, breadcrumbs, Parmesan, egg, minced garlic, parsley, oregano, salt, and pepper. Mix gently until just combined (don't overmix).
Form mixture into approximately 16-20 meatballs, about 1.5 inches in diameter. Place on a plate and refrigerate for 15 minutes to firm up.
Bring a large pot of salted water to boil for the pasta.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 10-12 minutes total. Transfer to a plate and cover to keep warm.
In the same skillet, add 2 tablespoons olive oil and sauté the diced onion until translucent, about 3-4 minutes.
Squeeze the roasted garlic cloves out of their skins into the skillet and mash with a fork. Stir to combine with the onions.
Add chicken broth to the skillet and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let simmer for 5 minutes.
Meanwhile, cook the linguine according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.
Reduce heat to low and stir the heavy cream into the garlic sauce. Simmer gently for 3-4 minutes until slightly thickened.
Add the drained pasta directly to the sauce along with 1/4 cup of the reserved pasta water and the grated Parmesan. Toss until pasta is well coated and sauce reaches desired consistency, adding more pasta water if needed.
Return the meatballs to the skillet, gently folding them into the pasta. Sprinkle with fresh basil and additional Parmesan.
Serve hot, with extra Parmesan cheese and red pepper flakes if desired.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 520 kcal | Servings: 4 servings