Pasta With Turkey Meatballs and Bocconcini (Everyday Food)

• coarse salt and pepper
• 34 lb ground turkey (93 percent lean, dark meat)
• 14 cup plain breadcrumbs
• 2 garlic cloves, minced
• 1 large egg, lightly beaten
• 12 cup chopped fresh parsley
• 2 tablespoons butter
• 1 pint grape tomatoes, halved
• 8 ounces orecchiette
• 12 pint bocconcini (about 20 balls)

1. Set a large pot of salted water to boil.
2. In a large bowl, combine turkey, breadcrumbs, garlic, egg,1/4 cup parsley, 1 teaspoon salt, and 1/4 teaspoon pepper; mix to combine.
3. Using a level 1-tablespoon measure for each, form mixture into meatballs (you should have about 24).
4. In a large skillet, heat 1 tablespoon butter over medium-high.
5. Add meatballs, and cook, turning occasionally, until browned all over, 5 to 7 minutes.
6. Add 1 1/2 cups water; simmer, stirring occasionally, until meatballs are cooked through and liquid is reduced to about 1/2 cup, 10 to 12 minutes.
7. Add tomatoes; cook until they begin to soften, about 1 minute.
8. Meanwhile, cook pasta in boiling water until al dente, according to package instructions.
9. Drain, return to pot, and place on the still-warm burner.
10. Add bocconcini, meatballs and sauce, remaining 1/4 cup parsley and remaining tablespoon butter.
11. Season with salt and pepper, and toss until combined.

salt, ground turkey, breadcrumbs, garlic, egg, parsley, butter, grape tomatoes, orecchiette, bocconcini

Taken from www.food.com/recipe/pasta-with-turkey-meatballs-and-bocconcini-everyday-food-366814 (may not work)