Linguine with Italian Turkey Meatballs
Ingredients
Meatballs
-
1
lb
extra-lean ground turkey
-
2
oz
pancetta or lean bacon
-
1
small
yellow onion
-
½
c
freshly grated Romano cheese
-
¼
c
fresh flat-leaf parsley
-
¼
c
plain bread crumbs
-
¼
c
chopped sun-dried or oven-roasted tomatoes
-
2
large
eggs
-
¾
tsp
kosher salt
-
¾
tsp
freshly ground black pepper
Sauce
-
2
tsp
extra-virgin olive oil
-
1
28-oz can
diced tomatoes
-
4
cloves
garlic
-
¼
c
chopped fresh flat-leaf parsley
-
1
6-oz can
tomato paste
-
6
oz
water
-
½
tsp
kosher salt
-
½
tsp
freshly ground black pepper
-
½
tsp
dried basil
Pasta
-
1
package
linguine noodles
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment or aluminum foil.
- In a large skillet, cook the chopped bacon or pancetta with the minced onion and garlic until crispy and tender, then set aside to cool.
- In a medium bowl, combine the remaining meatball ingredients and the cooled bacon mixture, then shape into balls.
- Place the meatballs on the prepared baking sheet and bake for about 20 minutes until golden brown.
- While the meatballs are baking, bring a large pot of salted water to a boil for the pasta.
- In the same skillet used for the bacon, heat olive oil and sauté additional garlic until fragrant.
- Add the remaining sauce ingredients and simmer until the meatballs are done.
- Transfer the cooked meatballs to the sauce and serve over hot linguine noodles.
Nutrition Facts (estimated)
Servings
8
Calories
220
Total fat
10.6g
Total carbohydrates
13.6g
Total protein
19.2g
Sodium
0mg
Cholesterol
0mg
You might also like