Recipe: Fettuccini and Turkey Meatballs

FETTUCCINI AND TURKEY MEATBALLS

FOR THE TURKEY MEATBALLS:
2 large eggs, lightly beaten
1 pound lean ground turkey
1/3 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan
1/4 teaspoon salt
2 tablespoons olive oil, divided use
FOR THE SAUCE:
1 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
3 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 ounces fettuccini, uncooked

TO MAKE THE MEATBALLS:
In a large bowl, beat eggs lightly with a fork. Add turkey, bread crumbs, Parmesan and salt. Mix thoroughly. Form into balls roughly the size of golf balls, taking care not to compress or overwork mixture, which makes meatballs tough.

Heat 1 tablespoon of the oil in a large, nonstick skillet over medium high. Add the meatballs in a single layer and brown them on all sides. It should take about 6 to 8 minutes. Transfer them to a plate.

TO MAKE THE SAUCE:
Heat remaining tablespoon of oil in skillet and add onion, garlic, thyme and basil. Cook, stirring, until onion begins to soften, about 3 minutes.

Stir in tomato paste and tomatoes and bring to a simmer. Reduce heat to medium and simmer, covered, about 10 minutes, or until sauce begins to thicken.

Add meatballs and cook another 10 minutes, until they are cooked through.

Meanwhile, cook fettuccini in lightly salted boiling water according to package directions.

Serve meatballs and sauce over pasta.

Makes 4 servings
Source: Marge Perry to Newsday, October 30, 2008