Creamy Parmesan Pasta With " Fowl Balls" (Ha Ha!)

READY IN: 35mins
Recipe by HEP MEP

Oh,Boy! Is this good! (at least WE thought so...)From Cooking Light - 2000. I did make a few changes - you may want to too, who knows? I used a pound of turkey breast, didn't use fresh bread crumbs - about a half a cup of dry, doubled the sauce, and I used chicken broth in place of the wine.I also threw the meatballs in the sauce after I had made that, to cook them a bit more.Very good! Try it! (cooking times are approximate)

Top Review by Robyn

I am sorry it took me so long to make this because we enjoyed it very much. I added some green onion to the meatballs as well as the sauce and some crushed red pepper flakes. I served this over fettuccini pasta and it was very good. This was made for MEP.

Ingredients Nutrition


  1. For meatballs:.
  2. Combine first 8 ingredients in a bowl. Shape mixture into balls.
  3. Place a large non-stick skillet coated with cooking spray over medium-high heat until hot.
  4. Add meatballs, browning on all sides.
  5. Remove meatballs from pan.
  6. Add wine and green onions to pan, scraping pan to loosen any brown bits: cook 2 minutes.
  7. Add cream, cheese, and water: reduce heat to medium and cook 3 minutes, stirring frequently.
  8. Add pasta, and cook 1 minute, tossing to coat.
  9. Place pasta on each of 4 plates and top with meatballs.
  10. Dig in!

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