Mega Turkey Meatballs

🥘 Ingredients

• Tuscan heat spice
  1 tbsp
• broccoli florets
  8 oz
• butter
  1 tbsp
• crushed tomatoes
  13.76 oz
• garlic
  4 clove
• ground turkey
  20 oz
• milk
  ¾ cup
• mozzarella cheese
  1 c
• olive oil
  2 tsp
• panko breadcrumbs
  1 c
• parmesan
• parmesan cheese
  ½ cup
• parsley
  ¼ oz
• penne pasta
  12 oz
• yellow onion
  1 unit

🍳 Cookware

• large pot
• small bowl
• large bowl
• large pan
• slotted spoon

1. 

   1

   Wash and dry all produce. Bring a large pot of salted water to a boil. Halve and peel yellow onion . Grate one half into the large holes of a grater; chop the other half. Mince or grate garlic . Pick and roughly chop enough parsley leaves to give you 2 TBSP. In a small bowl , combine panko breadcrumbs and milk and let soak.

   yellow onion: 1 unit, garlic: 4 clove, parsley: ¼ oz, panko breadcrumbs: 1 c, milk: ¾ cup
2. 

   2

   Mix together ground turkey , half of the grated onion, half of the minced garlic, half of the grated parmesan cheese , half of the Tuscan heat spice , and half of the parsley in a large bowl . Season with salt and pepper. Once panko is fully soaked, use your hands to mix it into the turkey mixture. Shape into four large meatballs.

   ground turkey: 20 oz, parmesan cheese: ½ cup, Tuscan heat spice: 1 tbsp
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Place the meatballs into the pan and cook until the bottoms are browned, about ⏱️ 2-3 minutes . Flip and sear the other side until browned, about ⏱️ 2 minutes . Push the meatballs to one side of the pan.

   olive oil: 2 tsp
4. 

   4

   Add the chopped onion to the empty side of the pan. Cook, tossing occasionally, until slightly softened, about ⏱️ 2 minutes . Add the crushed tomatoes crushed tomatoes and the remaining garlic and remaining Tuscan heat spice to the pan. Stir well. Let the sauce come to a boil, about ⏱️ 3 minutes . Move the meatballs back together. Reduce the heat and cover the pan. Simmer until the meatballs are cooked through, about ⏱️ 7-8 minutes .

   crushed tomatoes: 13.76 oz
5. 

   5

   Once the water returns to a boil, add penne pasta to the large pot. Cook on a rolling boil, sorting occasionally, for ⏱️ 5 minutes . Add broccoli florets and cook until tender, about ⏱️ 4 minutes more. Remove broccoli from the pot with a slotted spoon , and transfer to a medium bowl. Add 1 butter butter and toss to melt. Season with salt and pepper. Drain the penne.

   penne pasta: 12 oz, broccoli florets: 8 oz, butter: 1 tbsp
6. 

   6

   Sprinkle mozzarella cheese over the meatballs. Cover the pan and let the cheese melt, about ⏱️ 1 minute . Push the meatballs to one side of the pan, then add the cooked penne to the pan. Stir penne and sauce together. Season with salt and pepper. Divide the penne between plates, then top with the meatballs. Sprinkle the remaining parmesan cheese and parsley on top. Serve with the buttered broccoli.

   mozzarella cheese: 1 c, parmesan