Edible Monterey Bay


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)


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

  1. Pre-heat oven to 350°F.
  2. 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.
  3. In a large bowl, combine bread crumbs, egg, turkey, milk and cooled onion mixture. Stir together well and then season with salt and pepper. 
  4. 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.
  5. 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.