Turkey pesto meatballs and orecchiette – enthusiastic cooking

If you are using a bouillon base for broth, such as B. Better Than Bouillon, you can substitute 2 additional cups of pasta cooking water for the 2 cups of broth and add the broth.

  • olive oil
  • 1 pound (455 grams) ground turkey
  • 1/2 cup panko or other plain, dry breadcrumbs
  • 1 cup basil pesto, homemade or store-bought, divided
  • 4 garlic cloves, chopped, divided
  • 2 tablespoons grated Parmesan, plus more for serving
  • 1 tablespoon of water
  • Kosher salt
  • Freshly ground black pepper
  • 1 large egg
  • 1 pound (455 grams) zucchini or summer squash, cut into 1/4″ crescents
  • 1 pound (455 grams) dried orecchiette
  • 2 cups chicken or vegetable stock (see note)
Heat up the oven: Up to 450°F. Coat a large sheet pan with oil or line it with nonstick foil for easier cleaning.

Preparation of the meatballs: In a large bowl, combine turkey, panko, 1/4 cup pesto, half the minced garlic, 2 tablespoons grated parmesan, water, 1 teaspoon kosher salt, plenty of ground black pepper, and the egg with a fork and mix until just combined it just is combined. Lightly brush your palms with olive oil and using a heaping tablespoon or 1.5 tablespoons, measure the meatballs, briefly roll in your palms to smooth, and spread on the prepared sheet pan.

Preparing the zucchini: In a large bowl, toss zucchini with 1 to 2 tablespoons olive oil, 1 teaspoon kosher salt, and plenty of black pepper. Arrange zucchini around the meatballs on the baking sheet.

Roast Meatballs and Zucchini:Place the sheet pan in the oven and roast for 15 to 18 minutes, until the meatballs are cooked through. For better color on top, place meatballs and veggies on your oven grill for 3 to 4 minutes.

Meanwhile, prepare the orecchiette: In a large pot of well-salted water, cook your pasta until cooked through, 1 minute before the end so they retain some bite. Drain pasta, reserving 1 cup of pasta water [and up to 3 cups, if using the bouillon option, see Note up top].

Prepare and assemble scalding pesto: Heat an empty pasta pot over medium-high heat and add 2 tablespoons olive oil and 2 cloves of garlic. Cook the garlic until golden brown around the edges, about 1 minute. Add 2 cups of broth and bring to a boil. Add 1/2 cup remaining pesto, stirring just until heated through. Add meatballs and zucchini to simmering pesto in saucepan and add drained pasta. Cook everything together for 1 to 2 minutes to coat evenly.

Divide the meatballs, zucchini, and orecchiette among large serving bowls and ladle over the remaining pesto broth. Finish each bowl with an additional spoonful of remaining pesto, more salt and pepper, and grated Parmesan cheese. Eating soon.

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