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Creamy Herbed Pasta with Turkey Stuffing Meatballs
Creamy Herbed Pasta with Turkey Stuffing Meatballs
By Kayla Howey, The Original Dish
Images
Serves
Makes 4 servings
Ingredients
- ¼ cup olive oil, plus more as needed
- 1 medium red onion, diced
- kosher salt, as needed
- freshly cracked black pepper, as needed
- 2 garlic cloves, minced
- 6 tbsp butter
- 3 tbsp chopped mixed hearty herbs (rosemary, sage, oregano, or thyme)
- 1 egg
- ½ cup chicken stock
- 3 oz. crusty bread, torn into pieces
- 1 ½ lbs ground turkey thigh
- ½ lb thinly sliced brussels sprouts
- ½ lb diced butternut squash
- ¾ lb short pasta (pictured: gigli toscani)
- 1 shallot, thinly sliced
- 1 ½ cups heavy cream
- ½ cup grated parmesan cheese, plus more for garnish
- 2 small handfuls arugula
- 1 lemon, juiced
Procedure
A creamy pasta dish full of Thanksgiving flavors – hearty herbs, caramelized brussels sprouts & butternut squash, and turkey stuffing meatballs
Preheat the oven to 375° F. Heat an 11" Staub skillet over medium heat. Add the olive oil. Once hot, add the red onion. Season with a pinch of salt and black pepper. Sauté for 10-12 minutes until caramelized. Stir in the garlic. Cook for another minute or so. Add 2 tablespoons of the butter and let melt. Turn off the heat and stir in 2 tablespoons of the herbs. Let the mixture cool slightly.
Meanwhile, whisk the egg and chicken stock in a large mixing bowl. Add the bread to a food processor and pulse to form coarse crumbs (should equal 1 ½ cups lightly packed fresh breadcrumbs). Add the breadcrumbs to the egg mixture, along with the red onion mixture and ground turkey thigh. Season well with salt and pepper. Mix to combine. Form the meat into approximately 12 (3-oz) meatballs. Set aside.
Wipe out the Staub skillet and place back over medium heat. Add a drizzle of olive oil to coat the bottom. Once hot, add the brussels sprouts. Sauté for a few minutes until caramelized and tender. Transfer the sprouts to a plate. Repeat the process with the butternut squash (instead sautéing for about 10 minutes).
Add another drizzle of olive oil to the skillet. Work in batches to sear the meatballs until golden brown, about 3-4 minutes per side (lower the heat if needed so they don’t burn). Transfer them to a sheet pan. Meanwhile, drop the pasta into a large pot of boiling, salted water. Cook for 1 minute less than the package’s instructions. Tranfser the meatballs to the oven and bake for 8 minutes, or until cooked through.
To the skillet, add the remaining 4 tablespoons of butter and shallot. Sauté for a few minutes. Season with salt and pepper. Add the cream and a ½ cup of the starchy pasta water from the pot. Bring to a simmer. Whisk in the parmesan cheese. Cook the sauce for a minute or so to thicken.
Drain the pasta and add it to the sauce. Stir well to coat. Stir in the caramelized vegetables, arugula, lemon juice, and remaining 1 tablespoon of herbs. Allow the arugula to wilt. Serve the pasta with the turkey meatballs and more parmesan cheese over top.
Preheat the oven to 375° F. Heat an 11" Staub skillet over medium heat. Add the olive oil. Once hot, add the red onion. Season with a pinch of salt and black pepper. Sauté for 10-12 minutes until caramelized. Stir in the garlic. Cook for another minute or so. Add 2 tablespoons of the butter and let melt. Turn off the heat and stir in 2 tablespoons of the herbs. Let the mixture cool slightly.
Meanwhile, whisk the egg and chicken stock in a large mixing bowl. Add the bread to a food processor and pulse to form coarse crumbs (should equal 1 ½ cups lightly packed fresh breadcrumbs). Add the breadcrumbs to the egg mixture, along with the red onion mixture and ground turkey thigh. Season well with salt and pepper. Mix to combine. Form the meat into approximately 12 (3-oz) meatballs. Set aside.
Wipe out the Staub skillet and place back over medium heat. Add a drizzle of olive oil to coat the bottom. Once hot, add the brussels sprouts. Sauté for a few minutes until caramelized and tender. Transfer the sprouts to a plate. Repeat the process with the butternut squash (instead sautéing for about 10 minutes).
Add another drizzle of olive oil to the skillet. Work in batches to sear the meatballs until golden brown, about 3-4 minutes per side (lower the heat if needed so they don’t burn). Transfer them to a sheet pan. Meanwhile, drop the pasta into a large pot of boiling, salted water. Cook for 1 minute less than the package’s instructions. Tranfser the meatballs to the oven and bake for 8 minutes, or until cooked through.
To the skillet, add the remaining 4 tablespoons of butter and shallot. Sauté for a few minutes. Season with salt and pepper. Add the cream and a ½ cup of the starchy pasta water from the pot. Bring to a simmer. Whisk in the parmesan cheese. Cook the sauce for a minute or so to thicken.
Drain the pasta and add it to the sauce. Stir well to coat. Stir in the caramelized vegetables, arugula, lemon juice, and remaining 1 tablespoon of herbs. Allow the arugula to wilt. Serve the pasta with the turkey meatballs and more parmesan cheese over top.
Creamy Herbed Pasta with Turkey Stuffing Meatballs
By Kayla Howey, The Original Dish
Serves
Makes 4 servings
Ingredients
- ¼ cup olive oil, plus more as needed
- 1 medium red onion, diced
- kosher salt, as needed
- freshly cracked black pepper, as needed
- 2 garlic cloves, minced
- 6 tbsp butter
- 3 tbsp chopped mixed hearty herbs (rosemary, sage, oregano, or thyme)
- 1 egg
- ½ cup chicken stock
- 3 oz. crusty bread, torn into pieces
- 1 ½ lbs ground turkey thigh
- ½ lb thinly sliced brussels sprouts
- ½ lb diced butternut squash
- ¾ lb short pasta (pictured: gigli toscani)
- 1 shallot, thinly sliced
- 1 ½ cups heavy cream
- ½ cup grated parmesan cheese, plus more for garnish
- 2 small handfuls arugula
- 1 lemon, juiced
Procedure
A creamy pasta dish full of Thanksgiving flavors – hearty herbs, caramelized brussels sprouts & butternut squash, and turkey stuffing meatballs
Preheat the oven to 375° F. Heat an 11" Staub skillet over medium heat. Add the olive oil. Once hot, add the red onion. Season with a pinch of salt and black pepper. Sauté for 10-12 minutes until caramelized. Stir in the garlic. Cook for another minute or so. Add 2 tablespoons of the butter and let melt. Turn off the heat and stir in 2 tablespoons of the herbs. Let the mixture cool slightly.
Meanwhile, whisk the egg and chicken stock in a large mixing bowl. Add the bread to a food processor and pulse to form coarse crumbs (should equal 1 ½ cups lightly packed fresh breadcrumbs). Add the breadcrumbs to the egg mixture, along with the red onion mixture and ground turkey thigh. Season well with salt and pepper. Mix to combine. Form the meat into approximately 12 (3-oz) meatballs. Set aside.
Wipe out the Staub skillet and place back over medium heat. Add a drizzle of olive oil to coat the bottom. Once hot, add the brussels sprouts. Sauté for a few minutes until caramelized and tender. Transfer the sprouts to a plate. Repeat the process with the butternut squash (instead sautéing for about 10 minutes).
Add another drizzle of olive oil to the skillet. Work in batches to sear the meatballs until golden brown, about 3-4 minutes per side (lower the heat if needed so they don’t burn). Transfer them to a sheet pan. Meanwhile, drop the pasta into a large pot of boiling, salted water. Cook for 1 minute less than the package’s instructions. Tranfser the meatballs to the oven and bake for 8 minutes, or until cooked through.
To the skillet, add the remaining 4 tablespoons of butter and shallot. Sauté for a few minutes. Season with salt and pepper. Add the cream and a ½ cup of the starchy pasta water from the pot. Bring to a simmer. Whisk in the parmesan cheese. Cook the sauce for a minute or so to thicken.
Drain the pasta and add it to the sauce. Stir well to coat. Stir in the caramelized vegetables, arugula, lemon juice, and remaining 1 tablespoon of herbs. Allow the arugula to wilt. Serve the pasta with the turkey meatballs and more parmesan cheese over top.
Preheat the oven to 375° F. Heat an 11" Staub skillet over medium heat. Add the olive oil. Once hot, add the red onion. Season with a pinch of salt and black pepper. Sauté for 10-12 minutes until caramelized. Stir in the garlic. Cook for another minute or so. Add 2 tablespoons of the butter and let melt. Turn off the heat and stir in 2 tablespoons of the herbs. Let the mixture cool slightly.
Meanwhile, whisk the egg and chicken stock in a large mixing bowl. Add the bread to a food processor and pulse to form coarse crumbs (should equal 1 ½ cups lightly packed fresh breadcrumbs). Add the breadcrumbs to the egg mixture, along with the red onion mixture and ground turkey thigh. Season well with salt and pepper. Mix to combine. Form the meat into approximately 12 (3-oz) meatballs. Set aside.
Wipe out the Staub skillet and place back over medium heat. Add a drizzle of olive oil to coat the bottom. Once hot, add the brussels sprouts. Sauté for a few minutes until caramelized and tender. Transfer the sprouts to a plate. Repeat the process with the butternut squash (instead sautéing for about 10 minutes).
Add another drizzle of olive oil to the skillet. Work in batches to sear the meatballs until golden brown, about 3-4 minutes per side (lower the heat if needed so they don’t burn). Transfer them to a sheet pan. Meanwhile, drop the pasta into a large pot of boiling, salted water. Cook for 1 minute less than the package’s instructions. Tranfser the meatballs to the oven and bake for 8 minutes, or until cooked through.
To the skillet, add the remaining 4 tablespoons of butter and shallot. Sauté for a few minutes. Season with salt and pepper. Add the cream and a ½ cup of the starchy pasta water from the pot. Bring to a simmer. Whisk in the parmesan cheese. Cook the sauce for a minute or so to thicken.
Drain the pasta and add it to the sauce. Stir well to coat. Stir in the caramelized vegetables, arugula, lemon juice, and remaining 1 tablespoon of herbs. Allow the arugula to wilt. Serve the pasta with the turkey meatballs and more parmesan cheese over top.