Turkey Meatballs and Pasta in Cream Sauce

     
 

    

What do our meatballs say about us?  Seriously, can you tell a person by their meatballs?  How many of us even admit we like meatballs?  Are they for kids, or low brow?  It's like meatloaf, the ultimate comfort food, and literally, little round meatloafs.  Are you a person that likes a traditional American meatloaf, you know the kind with ketchup?  Do you use beef, or have you graduated to a beef, veal, pork combination?  Do you grind this yourself or were you happy to discover that many meat cases are now carrying this pre-made?  Have you ever bought those Swedish meatballs at Ikea?  Have you ever actually eaten them?  Have you ever bought those gross turkey meatballs in the frozen section?  Do you feed those to your kids?

My choices reflects the person I want to be.  A beef meatloaf is good, but something I long ago abandoned in search of something healthier, and not as rich.  The Italians already knew this, and thus their lighter beef, veal, pork combination, but that can be a hassle.  I've tried turkey meatloaf, but have yet to overcome the blandness in taste and lack of fat.  I've tried herb combinations, traditional Worcestershire sauce-based and Italian with cheese.  Never been able to wrap my meatloaf in bacon, all that fat is why I don't do a beef meatloaf, and besides, I like my bacon crispy.  This recipe, from Cottage Living 2008 has it all:  turkey for health and convenience, garlic and onion for savoriness, Parmesan for that Italian feel, not just mushrooms, but shiitake mushrooms for a little sophistication, a cream sauce for a little indulgence, and my personal favorite, fusili bucatini, or what I call phone cord pasta.  So, whatever this may mean about me, know that my meatballs taste good.  Serves 4.

    

Ingredients:

1/4 cup breadcrumbs

1/3 cup milk

4 tbsp olive oil

1 cup scallions, minced

1 1/4 tsp salt

3/4 tsp ground pepper

8 oz shiitake mushrooms, sliced

2 tbsp flour

2 1/2 cups chicken broth

1 cup grated Parmesan cheese

1 large egg

1 lb ground turkey

2 garlic cloves, minced

3 tbsp minced fresh flat-leaf parsley

2/3 cup heavy cream

1 lb dried pasta, such as fusili bucatini, cooked according to package directions

    

Directions:

Combine the breadcrumbs and milk in a small bowl and let soak 10 minutes.  Heat 2 tbsp of oil in a large skillet over medium heat.  Add 1/2 cup scallions, 1/4 tsp salt, 1/4 tsp pepper and the mushrooms and cook, stirring occasionally, for 5 minutes.  Add the flour, stir in and cook for 2 minutes.  Add the broth, whisk to combine, bring to a boil, cover, lower the heat and simmer 10 minutes.  Meanwhile, combine 1/2 cup of the Parmesan, 1/2 cup scallions, 1 tsp salt, 1/2 tsp pepper, egg, turkey, garlic and parsley in a bowl.  Add the breadcrumb mixture and mix together, ideally with your hands and fingers, to combine.  Heat 2 tbsp of oil in a large fry pan over medium-high heat.  Form the meat mixture into 1 1/2-inch meatballs and fry in the pan.  After browning the meatballs on a couple of sides, transfer to the simmering stock mixture.  Cover and simmer another 10 minutes.  Add the cream and stir in 1/2 cup of Parmesan.  Add the cooked pasta and toss to combine, simmering a couple of minutes if needed to reheat.  Serve.