Pasta With Turkey Meatballs and Bocconcini (Everyday Food)

"Dark-meat turkey yields more tender meatballs than turkey breast. Tossing the hot pasta with the meatballs and bocconcini melts the cheese a bit. Look for bocconcini at specialty food stores and Italian markets, as well as many supermarkets; they're usually packaged in water or whey for freshness." -Martha Stewart Magazine

• Ready In: 30 mins
• Serves: 4-6

Ingredients

•  coarse  salt and pepper
• 3⁄4 lb ground turkey (93 percent lean, dark meat)
• 1⁄4 cup  plain breadcrumbs
• 2  garlic cloves, minced
• 1  large egg, lightly beaten
• 1⁄2 cup  chopped fresh parsley
• 2  tablespoons butter
• 1  pint grape tomatoes, halved
• 8  ounces  orecchiette
• 1⁄2 pint bocconcini (about 20 balls)

Directions

1. Set a large pot of salted water to boil. In a large bowl, combine turkey, breadcrumbs, garlic, egg,1/4 cup parsley, 1 teaspoon salt, and 1/4 teaspoon pepper; mix to combine. Using a level 1-tablespoon measure for each, form mixture into meatballs (you should have about 24).
2. In a large skillet, heat 1 tablespoon butter over medium-high. Add meatballs, and cook, turning occasionally, until browned all over, 5 to 7 minutes. Add 1 1/2 cups water; simmer, stirring occasionally, until meatballs are cooked through and liquid is reduced to about 1/2 cup, 10 to 12 minutes. Add tomatoes; cook until they begin to soften, about 1 minute.
3. Meanwhile, cook pasta in boiling water until al dente, according to package instructions. Drain, return to pot, and place on the still-warm burner. Add bocconcini, meatballs and sauce, remaining 1/4 cup parsley and remaining tablespoon butter. Season with salt and pepper, and toss until combined.