Pasta With Turkey Meatballs And Bocconcini

PREP TIME: 30 minutes.

TOTAL TIME: 30 minutes.

Dark-meat turkey yields more tender meatballs than turkey breast. Tossing the hot pasta with the meatballs and bocconcini melts the cheese a bit.

Coarse salt and ground pepper

1/2 pint bocconcini (about 20 balls)

Set a large pot of salted water to boil. In a large bowl, combine turkey, breadcrumbs, garlic, egg, 2 tablespoons Parmesan, 1/4 cup parsley, 1 teaspoon salt and 1/4 teaspoon pepper; mix to combine. Using a level 1-tablespoon measure for each, form mixture into meatballs (you should have about 24).

In a large skillet, heat 1 tablespoon butter over medium-high. Add meatballs and cook, turning occasionally, until browned all over, 5 minutes to 7 minutes. Add 1 1/2 cups water; simmer, stirring occasionally, until meatballs are cooked through and liquid is reduced to about 1/2 cup, 10 minutes to 12 minutes. Add tomatoes; cook until they begin to soften, about 1 minute.

Meanwhile, cook pasta in boiling water until al dente, according to package instructions. Drain, return to pot and place on the still-warm burner. Add bocconcini, meatballs and sauce, remaining 1/4 cup parsley, remaining 2 tablespoons Parmesan and remaining tablespoon butter. Season with salt and pepper, and toss until combined.

Serves 4.

Per serving: 540 calories; 21.3 g fat (10.4 g saturated fat; 35 percent calories from fat); 52.4 g carbohydrates; 146 mg cholesterol; 858 mg sodium; 35.8 g protein; 3.2 g fiber.