Turkey Meatballs Over Pasta

June 1, 2020
Created by Harmons
1 hour
Serves 4
  • Sauce
  • 1 Tbsp olive oil
  • 1 leek, finely chopped
  • 1 carrot, finely diced
  • 1 stalk celery, finely diced
  • 1/2 cup finely diced roasted red bell pepper
  • 4 cloves garlic, thinly sliced
  • 2 cups tomato puree
  • 2 Tbsp chopped fresh flat-leaf parsley
  • Salt and freshly ground pepper
  • 8 oz dry whole wheat pasta
  • Meatballs
  • 1 lb ground turkey thighs
  • 1/4 cup rolled oats
  • 1/2 tsp paprika
  • 2 cloves garlic, minced
  • Salt and freshly ground pepper
  • 1 Tbsp canola oil
  • Crumbled feta, for garnish (optional)

To make the sauce, in a large nonstick frying pan over medium heat, add oil. Add leek, carrot, celery and bell pepper and cook until beginning to soften, about 10 minutes. Add garlic and cook for 1 minute. Add tomato puree and parsley and stir. Season with salt and pepper, and puree if smoother consistency is desired.

Meanwhile, to make the meatballs, in a large bowl, combine turkey, oats, paprika, garlic, salt, and pepper. Try not to overmix. Divide into 16 golf ball-size pieces and roll each piece into a ball. In another nonstick frying pan over medium-high heat, add 1 tablespoon oil. Add meatballs and cook, turning occasionally until browned, about 10 minutes. Add them to the tomato sauce and cook, covered, until an instant-read thermometer reads 165°, about 15 minutes.

While meatballs are cooking, cook pasta according to package directions, drain and keep warm until ready to serve.

Serve over pasta and garnish with feta, if using.