I created a summer version of my chicken parmesan meatballs and you need to try it stat!! Get ready, it's a keeper.
Ingredients
For the meatballs
- 1 pound 85% ground dark meat turkey
- 2 cloves garlic finely chopped
- 1 shallot finely diced
- ¼ cup chives finely chopped
- ¼ cup shredded parmesan
- ¼ cup finely diced sun dried tomatoes packed in olive oil
- 2 teaspoons Dalkin&Co's Gaby's Everyday Seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/4 cup olive oil
For the pasta
- 1 lb angel hair
- 4 tablespoons olive oil
- 2 pints cherry tomatoes halved
- 4 cloves garlic roughly chopped
- Kosher salt and freshly cracked black pepper
Instructions
- Transfer the ground turkey to a large bowl, and add in garlic, shallots, chives, parmesan, sun dried tomatoes, Gaby's Everyday Seasoning, salt and freshly cracked black pepper. Using your hands, incorporate everything together. Make sure everything is evenly incorporated without over mixing the ground turkey.
- Form the mixture into small meatballs, just smaller than a golf ball.
- Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for 3-4 minutes, turning every so often to brown the outside and then continue cooking through for about 6 minutes more. Once the meatballs are cooked, remove them from the oil and repeat the process with the remaining meatballs.
- In a large skillet, heat the 4 tablespoons of olive oil over medium high heat. Add the cherry tomatoes and saute until they start to fall apart. Add the chopped garlic and season with salt and pepper.
- Cook the pasta according to the package directions. Drain and combine all the elements into a summer meatball pasta.