Turkey Meatball and Pasta in Cream Sauce

Turkey Meatball and Pasta in Cream Sauce
From Cottage Living Magazine

This sauce is similar to the classic Alfredo, but we've lightened it with chicken broth and flavored it with mushrooms.

Prep: 20 minutes; Cook: 40 minutes.
Yield
Makes 4 to 6 servings

Cook : 1 pound dried pasta, such as rotini, or linguini cooked according to package directions.

Sauce:
3 tablespoons olive oil
1/2 cup scallions, finely minced and divided
¼ teaspoons salt, divided
1/4 teaspoon freshly ground pepper, divided
8 ounces white or shiitake mushrooms, sliced
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
2/3 cup heavy cream

Preparation
Heat oil in a large skillet or saucepan over medium heat. Add 1/2 cup scallions, 1/4 teaspoon salt, 1/4 teaspoon pepper, and mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 2 minutes more. Add broth; cover and simmer 10 minutes.


Add meatballs to sauce; cover and simmer 20 minutes more. Add cream, and return to a simmer. Add 1/2 cup Parmesan, and stir until sauce is slightly thickened.

Meatballs: (skip this part if using the frozen meatballs)
1/4 cup fine, dry breadcrumbs
1/3 cup milk
1/2 cup freshly grated Parmesan cheese
½ cup scallions
1 tsp. salt
½ tsp. pepper
1 large egg
1 pound ground turkey
2 garlic cloves, minced
3 tablespoons minced fresh flat-leaf parsley

Combine breadcrumbs and milk in a small bowl,
IN a separate bowl Combine 1/2 cup Parmesan, 1/2 cup scallions, 1 teaspoon salt, 1/2 teaspoon pepper, ground turkey, 1 egg, 2 garlic cloves and minced parsley. Stir in breadcrumb mixture, and form into 1 1/2-inch meatballs.


4. PASTA: Add drained cooked pasta and sauce to pot, and toss gently to combine. Serve with additional
Parmesan.

The Best Meatballs

2 lb. ground beef

1 pkg. Stuffing Mix for Chicken

1-1/4 cups water

2 eggs

12 oz grape jelly

16 oz barbecue sauce

Mix ingredients until blended; shape into 32 (1-1/2-inch) balls. Line 2 cookie sheets with foil; spray with cooking spray. Place 16 meatballs in each prepared pan. Bake at 400 degrees for 16 to 18 min. or until done (160ºF). Bring grape jelly and barbecue sauce to a boil over medium heat, stirring occasionally. Combine half the meatballs with sauce. Freeze remaining meatballs when cool. Makes two 4 serving meals. This recipe makes enough sauce that half of the sauce can be frozen also.

Thaw meatballs. Add frozen sauce and thawed meatballs to skillet. Heat until both are hot. Serve with rice, noodles, or potatoes.