Turkey Meatballs with Whole Wheat Pasta

1. 1
   prep · ~5 min

   Soak the breadcrumbs.

   In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 5 minutes until the crumbs absorb the liquid and soften.

2. 2
   mix

   Combine the meatball ingredients.

   1.Add the ground turkey, beaten egg, minced shallot, minced garlic, parmesan, parsley, a pinch of salt, and a pinch of pepper to the soaked breadcrumbs.

   2.Gently mix with your hands until just combined — do not overwork the mixture.

   TIPOverworking makes tough meatballs. Mix just until everything comes together.
3. 3
   prep

   Form the meatballs.

   Roll the mixture into 16 evenly sized meatballs, about 1.5 inches in diameter. Place them on a plate or tray.

4. 4
   fry · ~8 min

   Brown the meatballs in batches.

   1.Heat olive oil in a large skillet over medium-high heat until shimmering.

   2.Working in two batches, brown the meatballs on all sides, about 2 minutes per side (8 minutes total per batch).

   3.Transfer browned meatballs to a plate; they will finish cooking in the sauce.

   TIPDon't crowd the pan — giving each meatball space ensures a good sear.
5. 5
   saute · ~6 min

   Build the tomato sauce base.

   1.Reduce heat to medium. In the same skillet, add the diced onion and cook until translucent, 4 to 5 minutes.

   2.Add the sliced garlic and cook until fragrant, about 30 seconds.
6. 6
   simmer · ~18 min

   Simmer the sauce with meatballs.

   1.Add the hand-crushed tomatoes, torn basil, a pinch of salt, a pinch of pepper, and the sugar.

   2.Stir gently, nestle the browned meatballs into the sauce, and bring to a lively simmer.

   3.Partially cover with a lid, reduce heat to maintain a gentle simmer, and cook for 15 to 18 minutes, stirring once or twice, until meatballs are cooked through.

   TIPInternal temperature of meatballs should reach 165°F (74°C) for safety.
7. 7
   boil · ~9 min

   Boil the whole wheat pasta.

   1.While the sauce simmers, bring a large pot of water to a rolling boil.

   2.Add salt to the boiling water, then cook the pasta according to package directions until al dente, about 8 to 9 minutes.

   3.Reserve 1/2 cup of pasta water, then drain the pasta well.

   TIPReserve some starchy pasta water — a splash loosens the sauce and helps it cling to the pasta.
8. 8
   assemble

   Combine pasta and serve.

   1.Add the drained pasta to the skillet with the sauce and meatballs. Toss gently to coat, adding a splash of reserved pasta water if the sauce seems thick.

   2.Divide among bowls and finish with extra torn basil or a grating of parmesan if desired.

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