My goal was to make these turkey meatballs as tiny as these bocconcini balls. My lack of patience and low tolerance for fiddly things made them the size you see here.
You can make them smaller if you are a better person than I am.
And please invite me over if you do so I can see my idea as it was meant to be!
Small or not so small, they are delicious!! This is pure comfort food, but with an edge. The Calabrian chili and spicy sausages bring just the right amount of heat and the creamy bites of bocconcini are the perfect compliment. This is easy enough for a family pleasing weeknight dinner but fancy enough for weekend entertaining.
- For the meatballs:
- 1 lb ground turkey
- 3 spicy Italian sausages, casings removed
- 1/3 cup breadcrumbs
- 1 egg
- 1/4 cup milk
- 1 tsp salt
- 1/2 tsp Calabrian Chili powder (or red pepper flakes)
- 1/2 tsp pepper
- For the sauce:
- 2 Tbsp butter
- 2 Tbsp olive oil
- 2 minced garlic cloves
- 1/2 tsp red pepper flakes
- Pinch sugar
- 1 700ml jar Passata (tomato purée)
- For serving:
- 1 1/2 cups mini bocconcini
- fresh basil
- Parmesan cheese
- For the turkey meatballs mix together the turkey, sausage, breadcrumbs, egg, milk, salt, pepper and Chili powder.
- Mix until well combined and form into small meatballs.
- Pan fry in a drizzle of olive oil until browned and crisp (you can also bake them).
- To make the sauce melt the butter with the olive oil in a large skillet.
- Add in the garlic and red pepper flakes. Cook for 2-3 minutes.
- Add in the Passata, a pinch of sugar and S&P.
- Let simmer while you cook the pasta.
- Top the pasta with the sauce, the meatballs, fresh basil, Parmesan and mini bocconcini.
Let me know what you think!
If you like this recipe for Mini Turkey Meatball Linguine then you should definitely go and check out my Creamy Lemon Orzo with Black Pepper Cauliflower and Rosemary Chicken
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