Monday, January 19, 2009

Roly Poly Pasta

We call this dish Roly Poly Pasta because everything in it is ball shaped. The recipe is adapted from Everyday Food magazine.
Coarse salt and ground pepper
1 lb ground turkey (or beef)
1/4 cup breadcrumbs
2 garlic cloves, minced
1 large egg, lightly beaten
1/4 cup grated Parmesan cheese
1/2 cup chopped fresh parsley
2 tablespoons butter
1 pint grape tomatoes, halved
8 ounces orecchiette or other short pasta
1/2 pint bocconcini ( *I use mozzerella cheese sticks cut into 1/2 chunks)

Set a large pot of salted water to boil. In a large bowl, combine turkey, breadcrumbs, garlic, egg, 2 tablespoons Parmesan, 1/4 cup parsley, 1 teaspoon salt, and 1/4 teaspoon pepper; mix to combine. Using a level 1-tablespoon measure for each, form mixture into meatballs (you should have about 24).
In a large skillet, heat 1 tablespoon butter over medium-high. Add meatballs, and cook, turning occasionally, until browned all over, 5 to 7 minutes. Add 1 1/2 cups water; simmer, stirring occasionally, until meatballs are cooked through and liquid is reduced to about 1/2 cup, 10 to 12 minutes. Add tomatoes; cook until they begin to soften, about 1 minute.
Meanwhile, cook pasta in boiling water until al dente, according to package instructions. Drain, return to pot, and place on the still-warm burner. Add meatballs and sauce, remaining 1/4 cup parsley, remaining 2 tablespoons Parmesan, and remaining tablespoon butter. Season with salt and pepper, and toss until combined. Right before serving add mozzerella.

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