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Turkey Meatball Caprese Pasta

A quick and delicious pasta recipe with turkey meatballs, bocconcini, tomatoes, and basil.
Print Recipe
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Servings 6

Ingredients
  

  • 1 pound dried orecchiette or shells
  • 1 pound ground turkey
  • ¼ cup dried bread crumbs plain
  • ¼ cup parmesan cheese grated
  • 2 tablespoons parsley chopped
  • 2 garlic cloves grated
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 egg lightly beaten
  • 4 tablespoons butter
  • 1 pound grape tomatoes halved
  • 1 container bocconcini
  • ¼ cup fresh basil chopped

Instructions
 

  • Bring a large pot of cold water to a boil. Add salt and pasta and cook as directed on the box, until tender. Reserve about 1½ cups pasta cooking liquid. Drain the rest of the water and pasta and set aside.
  • In a large bowl combine the ground turkey, bread crumbs, parmesan cheese, parsley, garlic, salt, pepper, and egg. Mix until evenly combined. Shape the meatballs into small rounds and place on a plate or baking sheet.
  • Heat a large skillet over medium-high heat. Drop in the butter and allow to melt. Cook the meatballs until brown on all sides, about 5 to 6 minutes. Add the reserved pasta cooking water and cook until it has reduced to half and the meatballs are cooked through, about 10 minutes. Stir in the tomatoes and cook for another minute until the tomatoes slightly burst. Toss in the cooked pasta, bocconcini and fresh basil until evenly combined. Serve warm or at room temperature with a grating of fresh parmesan. Enjoy!