Week 22: Turkey Meatball & Caprese Pasta


If you couldn’t already tell, mozzarella and I are the best of friends- whether it’s in a salad or a pasta dish, or even in a brunch item, I’m on board! There’s nothing more adorable than bite-sized versions of my favorite recipes, so mini meatballs and mini mozzarella balls, were the perfect way to make this yummy meal more visually pleasing. I could see myself using this recipe for a big party served in mini sized individual bowls or cups.


1/2 pound lean ground turkey
1 large egg, slightly beaten
1 teaspoon olive oil
1/3 cup freshly grated romano cheese
1 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup panko bread crumbs
3/4 pound pasta shells
1 tablespoon olive oil
1 garlic cloves, minced
1 can diced tomatoes
1/2 pint grape tomatos, halved or quartered
10 fresh basil leaves, chopped + more for topping
1 cup ciliegine
freshly grated parmesan cheese



Preheat oven to 400 degrees F. Prepare water for pasta and bring to a boil. Spray a large baking dish with nonstick spray.

In a large bowl, add ground turkey, egg, oil, cheese, panko, garlic, salt, pepper, and basil. Mix to combine, gently tossing a few times with your hands. Using a teaspoon measuring spoon, roll mixture into small meatballs, about the diameter of a nickel or so. Place in the baking dish and bake for 20 minutes.

While meatballs are baking, begin to boil pasta. Heat a large skillet over medium heat and add olive oil and garlic, then stir in diced tomatoes, chopped basil and fresh grape tomatoes. Before draining pasta, reserve 1/3 cup of the water and pour into the skillet. Add the pasta into the skillet, then add the meatballs once finished. Turn off the heat and add the mozzarella. Top with some freshly grated cheese and more basil.



2 thoughts on “Week 22: Turkey Meatball & Caprese Pasta

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