By Myra Goodman and Sarah LaCasse, Earthbound Farm
Serves four to six
1 pound linguine pasta
1 28 oz. jar marinara sauce (or about 4 cups homemade tomato sauce)
1/2 cup grated parmesan cheese
Turkey Meatballs (recipe follows)
Meatballs:
1 pound ground turkey (dark meat, or a combination of light and dark meat)
2 teaspoons canola oil
1/4 cup finely diced onion
1 and 1/2 teaspoons chopped garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup unsalted breadcrumbs
1 egg, lightly beaten
1/4 cup whole milk
1 and 1/2 teaspoons salt
1/4 teaspoon black pepper
- Pre-heat oven to 350°F.
- Heat oil in a small skillet over medium heat and add onion and garlic. Sauté until soft but not brown, 3 to 4 minutes. Remove from heat, stir in herbs and let cool.
- In a large bowl, combine bread crumbs, egg, turkey, milk and cooled onion mixture. Stir together well and then season with salt and pepper.
- Portion into 16 meatballs (1 to 1 1/2 inches in diameter) and place on a parchment-lined cookie sheet. Bake at for 12 minutes, or until cooked through.
- While meatballs are baking, cook pasta in salted boiling water until al dente. Toss with your favorite warmed tomato sauce and portion onto plates. Top with meatballs, a little extra sauce and a sprinkle of parmesan cheese.
At Edible Monterey Bay, our mission is to celebrate the local food cultures of Santa Cruz, San Benito and Monterey Counties, season by season.
