Rigatoni with Mini Turkey Meatballs
- 1/2 cup panko bread crumbs
- 1/4 cup milk
- 1/2 lb. lean ground turkey
- 1 egg
- 2 tbsp. finely minced onion
- 1 tbsp. minced parsley
- 1 tbsp. plain yogurt
- 1 tbsp. freshly grated parmesan
- salt and pepper to taste
- 2 cups marinara sauce (I used my homemade)
- 1/2 cup heavy cream
- 1/2 cup mini mozzarella balls
- fresh basil leaves for garnish
In a medium mixing bowl, mix together the bread crumbs and milk and allow if the bread crumbs to soak up some of the milk mixture; about 3 minutes. Then add in the turkey, egg, onion, parsley, yogurt, parmesan, salt & pepper. Mix well.
Using a small cookie scoop, form as many small meatballs as you can, placing them about 1/2-inch apart on the prepared baking sheet. Broil for 3-4 minutes, careful not to burn, until just cooked (they will finish cooking in the sauce).
Cook the pasta according to the package directions and save 1/3 cup of the pasta cooking water.
In a large pot, or deep-sided skillet, heat the tomato sauce over medium heat. Once simmering, add in the cream and the meatballs. Add in the reserved pasta water and continue to simmer until thickened slightly. Allow to cook for 3 minutes before adding in the mozzarella balls. Stir once again. Garish with basil leaves and serve hot.