Linguine with Italian Turkey Meatballs

By á-5188

Ingredients

• Meatballs
• 1 lb. extra-lean ground turkey
• 2 oz. pancetta or 3 strips lean bacon (not maple or brown sugar), finely diced
• 1 small yellow onion, finely diced
• 1/2 c. freshly grated Romano cheese
• 1/4 c. fresh flat leaf (Italian) parsley
• 1/4 c. plain bread crumbs
• 1/4 c. chopped sun-dried or oven-roasted tomatoes
• 2 eggs, lightly beaten
• 3/4 tsp. kosher salt
• 3/4 tsp. freshly ground black pepper
• Sauce
• 2 tsp. extra-virgin olive oil
• 1 28-oz. can diced tomatoes
• 4 garlic cloves, minced or pressed
• 1/4 c. chopped fresh flat-leaf parsley
• 1 6-oz. can tomato paste
• 6 oz. water (just use the tomato paste can to measure the water)
• 1/2 tsp. Kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. dried basil
• Linguine noodles

Preparation

Step 1

Preheat the oven to 450 and line a baking sheet with parchment or aluminum foil. In a large skillet, cook the chopped bacon or pancetta with the minced onion and garlic until the meat is crispy and the onions and garlic are tender and fragrant. Set aside and allow to cool. Combine the remaining meatball ingredients and then add the bacon/onion/garlic mixture. Shape scant tablespoons into balls and place them on the prepared baking sheet. Place the baking sheet in the oven for 20 minutes or until the meatballs are golden brown.

While the meatballs are cooking, bring a large pot of salted water to a boil for the pasta. In the same skillet used to cook the bacon, heat about 2 teaspoons of olive oil over medium heat and cook the garlic for 1-2 minutes or until it's fragrant. Add the remaining sauce ingredients and simmer until the meatballs are done. Transfer the meatballs to the sauce and serve over hot linguine noodles.