MINI MOZZARELLA STUFFED TURKEY ZUCCHINI MEATBALL ORRECHIETTE
Ground turkey meatballs packed with veggies and mozzarella cheese are the perfect complement for orecchiette pasta.
Provided by Cindy Rahe
Categories Entree
Time 1h
Yield 8
Number Of Ingredients 18
Steps:
- Heat oven to 400°F. Line sheet pan with cooking parchment paper or silicone nonstick baking mat. Sprinkle grated zucchini lightly with salt; toss to coat. Set aside while preparing other ingredients.
- Squeeze out as much of the zucchini liquid as you can; there will be a few tablespoons. Discard liquid.
- In large bowl, gently mix all Meatball ingredients except mozzarella cheese until combined. To make each Meatball, scoop 1 teaspoonful mixture into hand; flatten into a patty. Place 1 mozzarella pearl in center of patty; enclose cheese completely inside mixture. With hands, roll into ball; place in pan. Repeat to make remaining meatballs.
- Bake in center of oven about 20 minutes or until thermometer inserted in center of meatballs reads 165°F and cheese is melted.
- Meanwhile, cook pasta to al dente as directed on box.
- To make Sauce, in 10-inch skillet, heat olive oil over medium heat. Add chopped onion; cook until translucent. Add chopped garlic; cook 60 seconds longer. Stir in tomatoes with liquid. Simmer until most of liquid has been reduced. Add salt and pepper to taste. Remove from heat; stir in basil.
- Toss cooked pasta, meatballs and sauce. Garnish with additional fresh basil.
Nutrition Facts : ServingSize 1 Serving
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