If you can't tell, the mozzarella cheese balls get me all kind of excited. I'm a big fan of cheese. And it doesn't have to be the fancy, artisanal cheeses either. I'm good with a little cheddar or Monterrey jack and of course these, right here, which basically knocks it out of the park. It has such a creamy and mild flavor and I just love how it gets all stringy when it starts to melt. But I will warn you, the cheese does tend to clump together when it cools down (not like a that have ever stopped me from delving in).
Pasta with Turkey Meatballs, Tomatoes and Bocconcini
Oh, before you go to the recipe, check out two of my friend's blogs, here and here. As you will see, they are the fashionistas in my life with a great sense of style. Right now, both are featuring giveaways from a cute jewelry store in NYC, Wendy Mink. I am new to the greatness of Wendy Mink but I definitely foresee a few of their pieces in my jewelry box very soon (hint to the fiance')
3/4 pound ground turkey
1/4 cup Italian breadcrumbs
2 garlic cloves, minced
1 egg, slightly beaten
1/4 cup Parmesan cheese
1/2 bunch parsley, chopped
2 tablespoons butter
1 pint cherry tomatoes
8 oz. orechiette, shells or any other small pasta
1 cup bocconcini mozzarella balls
Bring a large pot of salted water to a boil.
While water is boiling, prepare meatballs. Combine ground turkey, breadcrumbs garlic, egg, most of the Parmesan cheese and parsley, salt and pepper in a bowl. Mix to combine all ingredients and begin to form into small sized meatballs. Set aside.
Once water is boiling, add pasta and cook until al dente, according to directions on the box. When done, drain pasta, reserving 1 cup of pasta water, and set aside.
In a large skillet, melt half the butter over medium heat. As the butter melts, add the meatballs to the skillet and cook until browned on all sides, approximately 6-7 minutes. Add 1 cup of water to the skillet and simmer meatballs, uncovered, until the meat is cooked through and the liquid is reduced.
Add the tomatoes and cooked until softened. Add the pasta to the skillet and toss until combined. Then add the mozzarella, remaining parsley, Parmesan and butter. If the dish seems dry, add some of the reserved pasta water. Season with salt and pepper if needed and serve.
adapted from seriouseats