Pasta with Turkey Meatballs and Bocconcini

Pasta with Turkey Meatballs and Bocconcini (Adapted from Everyday Food)

8 ounces dry orecchiette pasta
3/4 pound ground turkey
1/4 cup dry breadcrumbs
2 garlic cloves, minced
1 large egg, lightly beaten
1 ounce fresh grated Parmesan cheese, divided
1/2 cup chopped fresh parsley, divided
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons butter, divided
1 1/2 cups water
1 pint grape tomatoes, halved
8 ounce container of bocconcini

In a large bowl, add ground turkey, breadcrumbs, garlic, egg, 2 tablespoons Parmesan, 1/4 cup parsley, salt and pepper. Gently mix to combine. Using a tablespoon scoop, divide the turkey mixture into meatballs - you are aiming to get about 24.

Bring a large pot of salted water to a boil.

In a large skillet, melt 1 tablespoon butter over medium-high. Add meatballs - cook, turning occasionally, until browned all over, 5 to 7 minutes. Pour in water - simmer, stirring occasionally, until meatballs are cooked through and liquid has reduced to about 1/2 cup, about 8 to 12 minutes. Stir in tomatoes and cook until they have softened, about 1 minute.

While you are waiting for the meatballs to finish, cook pasta in boiling water according to package instructions. Turn off the heat, drain the pasta, return to pot and place back on the turned-off burner. Stir in bocconcini, meatballs and the saucy liquid the meatballs cooked in. Toss in remaining 1/4 cup parsley, 2 tablespoons Parmesan and tablespoon of butter. Season to taste with salt and pepper - toss gently until combined.

Makes about 4 hearty servings.

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