A Fun Spin on Spaghetti and Meatballs
Mini Turkey Meatballs With Wagon Wheel Pasta
Amy Klein
INGREDIENTS
- 12 ounces uncooked wagon wheel pasta
- 1/2 cup fresh whole-wheat breadcrumbs
- 1/4 cup 1% low-fat milk
- 1 1/4 pounds 97% lean ground turkey
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 2 tablespoons olive oil, divided
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground fennel seed, crushed
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 garlic cloves, minced
- 1/2 cup water
- 1 (25-1/2-ounce) jar organic pasta sauce
- 1/2 cup (2 ounces) finely shredded fresh Parmesan cheese
INSTRUCTIONS
Prepare pasta according to package directions, omitting salt and fat. Drain and place in a large bowl; keep warm.
While pasta cooks, combine breadcrumbs and milk. Let stand 5 minutes; squeeze out excess milk, and place in a large bowl. Add turkey, parsley, basil, 1 tablespoon oil, and next 5 ingredients (through garlic). Shape meat mixture into 48 (1-inch) balls.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add half of meatballs to pan. Cook 1 to 2 minutes on each side or until browned. Remove from pan; keep warm. Repeat procedure with remaining meat mixture. Return all meatballs to pan. Stir in 1/2 cup water, scraping pan to loosen browned bits. Stir in pasta sauce; cook, uncovered, over medium-high heat for an additional 3 minutes. Pour over pasta, tossing to coat. Sprinkle with cheese.