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Creamy Sun-Dried Tomato Spaghetti and Turkey Meatballs
 
recipe image
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ready In: 55 Minutes
Servings: 4
Featuring a tart and tangy sun-dried tomato sauce with savory goat cheese, this hearty recipe is a great way to revive an Italian classic.
Ingredients:
meatballs
1/4 cup delallo plain breadcrumbs
1 tablespoon butter
3 tablespoons delallo sun-dried tomatoes
2 tablespoons chopped italian flat-leaf parsley
2 cloves garlic, minced
1/2 cup delallo grated romano cheese
1/2 teaspoon delallo natural coarse sea salt
1 egg, beaten
1 tablespoon whole milk
3/4 pound lean ground turkey
sauce
1 (1 pound) package delallo whole wheat spaghetti
1 (6.5 ounce) jar delallo sun-dried tomatoes
1/4 cup delallo pignoli nuts
1 clove garlic, chopped
1/3 cup delallo grated romano cheese
2 tablespoons chopped fresh basil
1 tablespoon delallo extra virgin olive oil
1 teaspoon delallo natural fine sea salt
5 ounces soft goat cheese
1/2 cup heavy cream
Directions:
1. Preheat oven to 350 degrees F.
2. In a saucepan over medium-low heat, brown breadcrumbs with butter until golden, about 8 minutes.
3. Once cooled, combine with tomatoes, parsley, garlic, Romano and salt in a large bowl. Mix with beaten egg and milk to incorporate. Add ground turkey to the mixture and combine by hand. Form into medium-sized balls and arrange on a large baking sheet.
4. Bake for about 25-28 minutes, or until cooked through. Be sure to turn halfway through cook time.
5. In the meantime, bring a large pot of salted water to a boil for pasta. Cook according to package directions.
6. Pulse tomatoes, pine nuts, garlic and Romano in a food processor until just roughly chopped. Add basil leaves, olive oil and salt, then pulse to smooth pesto consistency.
7. In a large saucepan, combine tomato pesto mixture, goat cheese and cream. Stir over low heat until incorporated.
8. Toss hot pasta with sauce and cook together for another 2 minutes to coat.
9. Serve meatballs with sun-dried tomato pasta and sauce.
By RecipeOfHealth.com