Turkey Meatballs with Whole Wheat Pasta

Instructions

1. 1

   Prepare the meatballs

   • Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
   • If making fresh breadcrumbs, toast the stale bread slices until dry, then process in a food processor to a coarse crumb.
   • In a large bowl, combine the ground turkey, 1/2 cup breadcrumbs, 1/2 cup Parmesan cheese, egg, minced onion, 2 minced garlic cloves, 1 tsp oregano, salt, and pepper.
   • Mix gently with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
   • Roll the mixture into 16 meatballs (about 1.5 inches each) and arrange them on the prepared baking sheet.
2. 2

   Bake the meatballs and start the sauce

   • Bake the meatballs for 15-20 minutes, until cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
   • While meatballs bake, prepare the sauce. Bring a small pot of water to a boil. Score an 'X' on the bottom of each tomato and blanch for 1 minute. Transfer to an ice bath, then peel the skins. Roughly chop the tomatoes.
   • Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 4-5 minutes.
   • Add the 4 minced garlic cloves and red pepper flakes (if using) and cook for 1 minute until fragrant.
   • Stir in the tomato paste and cook for another minute.
   • Add the chopped tomatoes, 1 tsp oregano, and 1/4 cup fresh basil. Bring to a simmer, then reduce heat to low, cover, and let it cook for 20 minutes, stirring occasionally.
3. 3

   Cook the pasta

   • While the sauce is simmering, bring a large pot of water to a rolling boil. Add 1 tbsp of salt.
   • Add the whole wheat pasta and cook according to package directions until al dente.
   • Before draining, reserve about 1 cup of the starchy pasta water, then drain the pasta.
4. 4

   Combine and serve

   • Once baked, gently add the meatballs to the simmering tomato sauce. Let them simmer together for 5-10 minutes to absorb the flavors.
   • If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
   • Add the drained pasta to the skillet with the sauce and meatballs, tossing gently to coat.
   • Serve immediately, garnished with the remaining 1/4 cup of Parmesan cheese and fresh basil.