Turkey Meatballs

Who doesn't love comfort food? And what says comfort food more then Spaghetti & Meatballs. Last week Spokane was hit with winter weather again, so it was the kind of day that just said to stay in side and make a warm hearty meal. I came across this Turkey Meatball recipe in my Giada DeLaurentiis Every Day Pasta cookbook. Now to tell you the truth meatball's have always intimidated me, I thought it would be a long lengthy process and I'm really not that in to ground beef. When I found this though, I thought, okay turkey I can do, and really it looks pretty simple. It sure was too! I think it took me about 35-40 minutes total. What I love about this is the pancetta which give a delicious salty flavor to the turkey and then sun-dried tomatoes which adds a sweetness, as well. All in all, great meal, easy recipe, and for sure going to be a family staple. Now don't be intimidated by the long list of ingredients, I had most of the stuff in my pantry. Enjoy!

Turkey Meatballs

3 tablespoons olive oil

2 ounces pancetta, finely diced

1/2 yellow onion, finely diced

1 pound ground turkey

1/2 cup freshly grated parmesan or romano cheese

1/4 cup flat-leaf parsley, chopped

1/4 cup bread crumbs

1/4 cup sun-dried tomatoes, chopped

2 eggs, lightly beaten

3/4 teaspoon salt

2/3 teaspoon black pepper

1 pound linguine

1/4 cup extra-virgin olive oil

1 (28-ounce) can whole crushed tomatoes

2 whole garlic cloves

1/4 cup flat-leaf parsley, chopped

1/2 teaspoon salt

1/2 teaspoon black pepper

1/3 cup finely chopped fresh basil

Preheat oven to 450F.

Heat the olive oil in a medium, heavy skillet, over medium heat. Add the pancetta and cook for about 2 minutes, then add the onion and continue to cook until the pancetta is crisp and the onions are tender. The whole house will start to smell delicious at this point! ;)

Let the pancetta and onion cool. And in a large bowl combine it with the remaining meatball ingredients. One thing I have always been told about meatballs, is you have to get in and stir with your fingers, take off your rings and mix it all together. Form the turkey mixture into balls about 2 inches in diameter. Using about 2 tablespoons for each, and place on a foil-lined and greased baking sheet. Bake for about 20 minutes.

Bring a large pot of water to boil. Add the pasta and cook until al dente about 8-10 minutes. Reserving about 1 cup of the water.

Meanwhile, in a medium saucepan, warm the 1/4 cup of olive oil over medium heat. Add the whole garlic cloves, let cook for about 30 seconds. Then add the tomatoes, parsley, and pepper. Cook for about 10 minutes. Add the cooked meatballs and toss to coat. Once the pasta is done, add that as well (use the reserved water to thicken the sauce) or serve up and add the sauce onto the top. Top with basil and freshly grated parmesan cheese!