Penne With Turkey Meatballs

Recipe by Chef #195447
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl add bread crumbs, milk and mix until well combined.
  • Mix in eggs and 1/2 cup Romano cheese and mix well.
  • Add turkey and gently combine, being careful not to overwork the meat.
  • Season with salt and pepper.
  • Shape into golf-size balls.
  • In a large skillet heat the oil over medium heat.
  • When almost smoking, add meatballs and without moving or turning the meat allow it to brown for about 3 minutes.
  • Turn meatballs and brown other side.
  • Continue to cook until all sides are golden brown.
  • Add tomato sauce and bring to a boil.
  • Lower heat and allow meatballs to simmer for 5 minutes.
  • Turn off heat and keep warm on stove, be careful not to overhandle the meatballs since they are soft and fragile.
  • In a large pot, bring 6 quarts of salted water to boil.
  • Add pasta and cook until al dente, about 8 minutes.
  • Drain pasta, do not rinse pasta with water.
  • Remove meatballs from sauce and place in serving bowl.
  • Pour some tomato sauce over meatballs, leaving 1 cup sauce in skillet.
  • Place the cooked penne into the skillet with the remaining sauce and toss well.
  • Pour pasta into a large serving bowl and serve alongside of meatballs.
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