Italian Turkey Meatballs & Angel Hair Pasta


We enjoy this family recipe that's been handed down through the years. Yes the sauce does require a little extra time because of it's authenticity. However we do provide some quick & easy alternatives if you you happened to be pressed for time. Something we found to be very time efficient is to make the sauce on a Sunday evening when we're not so busy. That way it's prepped for the week. We try to live by "the 5 P's," proper preparation prevents poor performance. In most cases that is. So here ya go...

  • Ingredients:
    1. Pasta Sauce; favorite store bought brand or see sauce page for recipe
    2. 2 lbs ground turkey
    3. 1/4 cup fresh parmesan cheese; grated
    4. 1 Tbsp fresh basil, finely chopped; dry is also an option
    5. 1 Tbsp fresh parsley, finely chopped; dry is also an option
    6. 1/2 cup breadcrumbs, Italian style; Italian flavored Panko is also an option
    7. 1 large egg
    8. 2 cloves garlic; finely minced
    9. sea salt & black pepper; pinch of each
    10. 1 Tbsp extra-virgin olive oil
  • Directions:
    1. Place marinara sauce in a large saucepan on a medium heat burner, continuously stir and keep warm until meatballs are finished cooking.
    2. Cook angel hair pasta according to package instructions.
    3. Combine all of the meatball ingredients in a large mixing bowl, using your hands to mix all ingredients very well.
    4. Roll turkey meat into medium sized balls and place on a large baking sheet (rubbing olive oil in the palms of your hands helps the meat from sticking when rolling into shape).
    5. Cook meatballs in a preheated oven for 35-45 minutes at 425 degrees.
    6. Add meatballs to marinara sauce and simmer while preparing to serve pasta.
    7. Strain pasta and transfer to serving plates.
    8. Using a ladle place meatballs on top of pasta and add cover with sauce.