Orecchiette With Spinach And Turkey Meatballs Recipes

ORECCHIETTE WITH MINI CHICKEN MEATBALLS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.
• Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.
• In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

ORECCHIETTE WITH SPINACH AND TURKEY MEATBALLS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender still firm to the bite, about 12 minutes.
• Place spinach in a large colander. Scoop out 1 cup pasta cooking water and reserve. Drain pasta in the colander, wilting the spinach.
• Roll turkey sausage meat into 20 to 30 balls.
• Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the meatballs and cook, turning occasionally, until browned and no longer pink in the center, 5 to 6 minutes. Drain on paper towels.
• Pour off any drippings left in the skillet. Heat 3 tablespoons olive oil over medium heat. Stir in garlic, salt, and red pepper flakes until fragrant, about 1 minute. Add cooked pasta, spinach, and meatballs to the skillet.
• Whisk reserved pasta water and egg together in a small bowl. Stir into the skillet until sauce thickens slightly, 3 to 4 minutes. Season with salt and pepper.
• Divide pasta among bowls. Sprinkle with ricotta salata cheese and drizzle with remaining 1 tablespoon olive oil.

BAKED TURKEY MEATBALLS WITH SPINACH RECIPE

Steps:

• Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
• In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
• Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
• In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
• With your hands, create meatballs that are about 1 - 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don't need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you've done the work only once and have a future meal).
• Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - which was about 20 minutes for my oven. Remove from oven and serve as desired.

TURKEY SAUSAGE & SPINACH ORECCHIETTE

Steps:

• Cook orecchiette according to package directions., In a large skillet, cook and stir the sausage, onion, garlic and pepper flakes over medium heat for 6-8 minutes or until sausage is no longer pink; drain. Add the spinach, Asiago cheese, Parmesan cheese, beans, red pepper and Italian seasoning; cook just until spinach is wilted, stirring occasionally., Drain orecchiette; add to sausage mixture and toss to combine. Sprinkle with additional Asiago cheese if desired.

BAKED TURKEY MEATBALLS WITH SPINACH

Steps:

• Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
• In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
• Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don't have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
• In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
• With your hands, create meatballs that are about 1 - 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don't need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you've done the work only once and have a future meal).
• Bake until your meatballs are cooked through with an internal temperature of 160 degrees F - which was about 20 minutes for my oven. Remove from oven and serve as desired.

ORECCHIETTE, SPINACH & MEATBALLS

Steps:

• Toss orecchiette with a little of the pasta sauce to moisten. Heat a sauce pan or frypan (whichever you prefer for heating ingredients). *I don't think Microwaving gets all ingredients uniformly heated, but you could use that method if you prefer.
• Put pasta, meatballs and spinach (see note) in the pan to reheat, stirring to keep from sticking to the bottom of the pan. Add more sauce as necessary.
• Remove heated ingredients to a serving dish and sprinkle with parmesan cheese.

ORECCHIETTE PASTA WITH GARLIC, MUSHROOMS, KALE AND ITALIAN STYLE MEATBALLS

Steps:

• DirectionsPreheat oven to 350° and cook meatballs according to the package instructions and set aside for later use. To make the sauce, set a large sauté pan over medium heat, add the butter and the mushrooms. Cook for 5 minutes until the mushrooms begin to brown, stirring often. Stir in the kale, shallots and garlic and cook for an additional 5 minutes. Sprinkle in the flour and stir well. Add the chicken stock and bring to a boil. Add the cooked meatballs to the sauce and reduce to a simmer. Season the sauce with salt and black pepper to taste. Bring a large pot of water to a boil and cook the orecchiette according to the package instructions. Drain and return to the pasta pot. To serve, divide the pasta among bowls, top with meatballs and sauce, and garnish with Parmesan cheese.*Save time by microwaving meatballs according to package instructions instead of baking