One-Pot Penne with Turkey Meatballs

Last month in Runner's World there was an article about chefs that turned into runners and some of their favorite pre-race foods. This one immediately caught my eye. I really like feta cheese and thought it would be a great combo with the sauce and turkey meat. I was right! Delish! And the sauce was really yummy and light. Although I am not running any big races this year I will definitely be making this again, healthy carbs and low fat protein = great meal!

One-Pot Penne with Turkey Meatballs

Pam Anderson from Runner's World Magazine

Serves 6

Ingredients

8 garlic cloves (3 whole, 5 minced)

1 1/2 pounds ground turkey

3/4 crumbled feta cheese

1/2 cup crumbled saltines

1/2 teaspoon dried oregano

1 3/4 teaspoon salt, divided

1 large egg

1 tablespoon tomato paste

1/4 cup olive oil

4 slices prosciutto, chopped

1 cup red wine

2 28-ounce cans crushed tomatoes

1 pound penne pasta

Directions

Heat skillet on medium-high (I used my Dutch Oven). Add the whole garlic cloves; toast 5 minutes. Remove, then smash and mince. Break up turkey in a bowl. Mix in feta, saltines, oregano, 3/4 teaspoon salt. Combine the egg, toasted garlic, and tomato paste; mix into the meat until thoroughly combined. Form into 24 meatballs. Heat oil over medium in a large pot. Heat meatballs and brown on two sides; transfer to a plate. Add minced garlic and prosciutto to the pot; sauté until garlic is golden. Add wine; reduce by half. Add tomatoes and enough water (about 1 cup) to thin the sauce. Bring to a simmer; add meatballs and cook (loosely covered) 15 minutes. Add 6 cups of water and remaining 1 teaspoon salt and bring to a simmer. Add penne; cover loosely and cook, stirring frequently, until pasta is tender (15 minutes). Uncover and simmer until sauce thickens. Serve, sprinkling each portion with feta. Serves six.

Meatballs a la Pizzaiola

Frying is definitely not my specialty, so when I started this recipe I was a little nervous. I have ruined a few things because I tried to fry them. But I asked for an oil thermometer from Santa Claus and it made it so much easier to control the heat. I was using a meat thermometer before and it didn't register high enough temps to fry food. I did burn the first few meatballs, (oops) but the rest of them were delish and I served them with a side of marinara sauce. I also made them a little bigger than appetizer size but still served them as an app. Denis ate the left-overs later in the week and they still tasted great.

Meatballs a la Pizzaiola

Giada De Laurentiis

Makes 35-38 Meatballs

Ingredients

8 ounces smoked mozzarella

2 large shallots, chopped

1/4 cup (5 to 6) sun-dried tomatoes in oil, drained

1/3 cup packed fresh basil leaves

1/3 cup shredded mozzarella cheese

1/4 cup grated parmesan cheese

1 tablespoon tomato paste

3/4 teaspoon red pepper flakes

Kosher salt and freshly ground pepper

1 1/2 pounds beef chuck (80% lean)

1 pound ground pork

Olive oil, for frying

Vegetable oil, for frying

Marinara sauce, warmed, for serving (optional)

Directions

1. Preheat the oven to 350 degrees. Dice the smoked mozzarella into 1/2-inch cubes. Set aside.

2. In a food processor, pulse the shallots, sun-dried tomatoes, basil, shredded mozzarella, parmesan, tomato paste, red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until blended. Transfer the mixture to a large bowl. Add the beef and pork and, using a wooden spoon or clean hands, stir until combined. Form into 1 1/4-to-1 1/2-inch meatballs. Insert 1 cube smoked mozzarella into the center of each meatball and form the meat around it, enclosing the cheese.

3. In a large heavy-buttoned saucepan, pour equal parts olive oil and vegetable oil to fill the pan halfway. Heat over medium-high heat until deep-fry thermometer reaches 350 degrees. In batches, fry the meatballs until dark brown, 1 to 2 minutes. Remove and drain on a paper towel-lined plate.

4. Place the fried meatballs on a foil-lined baking sheet. Put in the oven and bake until cooked through, 10 to 12 minutes. Cool slightly, then serve immediately with marinara sauce, if desired.