We enjoy this family recipe that's been handed down through the years. Yes the sauce does require a little extra time because of it's authenticity. However we do provide some quick & easy alternatives if you you happened to be pressed for time. Something we found to be very time efficient is to make the sauce on a Sunday evening when we're not so busy. That way it's prepped for the week. We try to live by "the 5 P's," proper preparation prevents poor performance. In most cases that is. So here ya go...
- Ingredients:
- Pasta Sauce; favorite store bought brand or see sauce page for recipe
- 2 lbs ground turkey
- 1/4 cup fresh parmesan cheese; grated
- 1 Tbsp fresh basil, finely chopped; dry is also an option
- 1 Tbsp fresh parsley, finely chopped; dry is also an option
- 1/2 cup breadcrumbs, Italian style; Italian flavored Panko is also an option
- 1 large egg
- 2 cloves garlic; finely minced
- sea salt & black pepper; pinch of each
- 1 Tbsp extra-virgin olive oil
- Directions:
- Place marinara sauce in a large saucepan on a medium heat burner, continuously stir and keep warm until meatballs are finished cooking.
- Cook angel hair pasta according to package instructions.
- Combine all of the meatball ingredients in a large mixing bowl, using your hands to mix all ingredients very well.
- Roll turkey meat into medium sized balls and place on a large baking sheet (rubbing olive oil in the palms of your hands helps the meat from sticking when rolling into shape).
- Cook meatballs in a preheated oven for 35-45 minutes at 425 degrees.
- Add meatballs to marinara sauce and simmer while preparing to serve pasta.
- Strain pasta and transfer to serving plates.
- Using a ladle place meatballs on top of pasta and add cover with sauce.