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Dinner Tonight: Pasta with Turkey Meatballs and Bocconcini Mozzarella

[Photograph: Blake Royer]

I admit, considering that two days from now you'll probably be feasting on a whole turkey surrounded by family and friends, that it's possible you're not looking for a turkey recipe for dinner. But I can't help it—turkeys are everywhere this time of year, and using them for all kinds of cooking is very economical. I recently bought one to test recipes for Thanksgiving, and have braised its legs for a dinner party, used a breast to make a fricasee, and simmered the bones to make a rich yellow stock. A turkey will give you meals and leftovers for days.

But more than that, this is a great recipe. Surprisingly great, actually. Turkey is a deceptively rich meat that makes juicy meatballs, here filled with garlic, Parmesan, and parsley. The tomatoes are soft and sweet, broken down slightly in the skillet, and the mozzarella is creamy and melts with the residual heat. If you're had your fill of tryptophan, tuck this one away for late, but don't forget about it—, it's a keeper.

Pasta with Turkey Meatballs and Bocconcini Mozzarella

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.

Printed from http://www.seriouseats.com/recipes/2009/11/dinner-tonight-pasta-with-turkey-meatballs-and-bocconcini-mozzarella-recipe.html

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