Ingredients

The following ingredients have 4 Servings
  • 1/2 pound angel hair pasta
  • 1 pound ground turkey
  • 1 large egg
  • 1/4 cup dried Italian bread crumbs
  • Salt and freshly ground black pepper
  • 20 cubes (3 oz) mozzarella cheese (about 1/2 inch [12-mm] cubes)
  • A little olive oil
  • 2 garlic cloves (finely chopped)
  • Leaves from 4 sprigs fresh thyme (chopped)
  • 1/4 cup (2 oz) unsalted butter
  • 1/2 cup canned chicken broth or homemade chicken stock
  • 1/4 cup chopped fresh parsley
  • Finely grated Parmesan or Pecorino Romano cheese (optional)

Instruction

  • In a pot of boiling salted water, cook the pasta according to the package directions.
  • Meanwhile, in a bowl, combine the ground turkey, egg, and bread crumbs. Season with salt and pepper.
  • Take a pinch of the turkey meatball mixture and sizzle it in a skillet over medium or medium-high heat until its cooked through. Taste and, if desired, adjust the seasoning in the remaining turkey meatball mixture.)
  • Press a small handful of the turkey mixture around each cheese cube to make 20 meatballs.
  • Heat about 1 1/2 tablespoons olive oil in a large cast iron or non stick skillet over medium heat. Cook the meatballs until golden brown on the outside and cooked through on the inside, 5 to 15 minutes, depending on the size of the meatballs and the exact heat of the burner.
  • Toss the garlic, thyme, and butter into the skillet and cook, stirring frequently, about 2 minutes more.
  • Add the chicken stock, parsley, and cooked pasta, and cook, gently tossing, until heated through, about 5 minutes. Adjust the seasoning accordingly and serve immediately.  If desired, sprinkle with cheese.