Turkey Meatballs with Pasta & Arugula
Turkey Meatballs with Pasta & Arugula
2018-02-15 20:07:24
Ingredients
- FOR THE MEATBALLS
- 1 pound ground turkey (I use 93% lean)
- 1 egg
- 1/4 cup panko bread crumbs
- 1 garlic clove, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon fennel seed
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1 teaspoon parsley flakes
- 1/4 cup red onion, minced
- 1 teaspoon lemon zest
- FOR THE SAUCE2 teaspoons olive oil
- 1/4 cup red onion, minced
- 2 garlic cloves, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- splash of dry vermouth
- 2 cups chicken or vegetable stock
Make the meatballs
- Combine all the ingredients in a large bowl and mix until completely incorporated.
- Shape into 8 - 2ounce meatballs.
- Heat a large skillet with 2 teaspoons olive oil.
- Brown meatballs on all sides, don't worry about cooking them completely through.
- Remove to a plate until ready to simmer in the sauce. (This is also the time you should boil the water to cook your pasta....)
Make the sauce
- After you remove the browned meatballs from the pan, heat olive oil until hot.
- Add onion, garlic, rosemary and thyme and saute until onions begin to soften.
- Add the vermouth and deglaze the pan.
- Add the vegetable stock and stir to combine.
- Reduce heat to medium low and add the meatballs back into the sauce.
- Simmer for 20-25 minutes until meatballs are cooked through. Remove the meatballs from the sauce again and set aside.
To assemble
- After you have cooked the pasta( I used 1 pound fresh fettucine) according to package directions, add about a cup of the pasta water to the simmering sauce.
- Drain the pasta and combine it with the sauce .
- Stir to coat the pasta, then add about 5 ounces of baby arugula.
- Stir until the arugula wilts.
- Remove from heat.
- Season with salt and pepper.
- Squeeze the juice of 1 lemon over the pasta and stir to combine.
- Pour onto a warmed platter and top with meatballs.
- Sprinkle with grated parmesan cheese and serve with some additional lemon wedges.
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