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- Coarse salt and ground pepper
- ¾ pound ground turkey (93 percent lean, dark meat)
- ¼ cup plain dry breadcrumbs
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- ¼ cup grated Parmesan cheese
- ½ cup chopped fresh parsley
- 2 tablespoons butter
- 1 pint grape tomatoes, halved
- 8 ounces orecchiette or other short pasta
Set a large pot of salted water to boil.
In a large bowl, combine turkey, breadcrumbs, garlic, egg, 2 tablespoons Parmesan, ¼ cup parsley, 1 teaspoon salt, and ¼ teaspoon pepper; mix to combine.
Using a level 1-tablespoon measure for each, form mixture into meatballs (you should have about 24).
In a large skillet, heat 1 tablespoon butter over medium-high.
Add meatballs, and cook, turning occasionally, until browned all over, 5 to 7 minutes.
Add 1 ½ cups water; simmer, stirring occasionally, until meatballs are cooked through and liquid is reduced to about ½ cup, 10 to 12 minutes.
Add tomatoes; cook until they begin to soften, about 1 minute.
Meanwhile, cook pasta in boiling water until al dente, according to package instructions.
Drain, return to pot, and place on the still-warm burner.
Add bocconcini, meatballs and sauce, remaining ¼ cup parsley, remaining 2 tablespoons Parmesan, and remaining tablespoon butter. Season with salt and pepper, and toss until combined.