Turkey Meatballs with Roasted Squash Pasta

You know me, I love my Italian comfort food and this pasta and meatballs really fits the bill. The turkey is tender and delicious and the kick of the jalapeno and spices really wakes up your taste buds. These meatballs are even better the next day, so if you’re short on time you can make them in advance. Nothing like some hearty Italian to comfort you in the cool Fall season. Yield: About 6 Servings

  • INGREDIENTS
    MEATBALLS:
    1 lb. Ground Turkey
    1 Small White Onion, Finely Diced
    1 Jalapeno, Finely Diced*
    1 Cup Italian Bread Crumbs
    1 Egg
    2 Tbsp Cayenne Pepper
    2 Tbsp Paprika
    1 Tbsp Red Pepper Flake, ground
    1 Tsp Cumin
    2 Tbsp Basil
    1 Tbsp Oregano
    Fresh Ground Sea Salt
    Fresh Ground Pepper
    2 Tbsp Olive Oil
    *These meatballs have a spicy kick, for less spice you can use 1/2 a Bell Pepper instead of Jalapeno.

    SQUASH:
    1 Patty Pan (or Scallop) Squash (pictured below), de-seeded and cut into Chunks
    5 Tbsp Olive Oil
    3 Tbsp Basil
    2 Tbsp Oregano
    Fresh Ground Sea Salt
    Fresh Ground Pepper

    1 Jar Barilla Tuscan Herb Sauce
    1 lb Pasta of choice
    Fresh Shredded Parmesan

    Patty Pan (or Scallop) Squash

    DIRECTIONS
    1. In a large bowl use a wooden spoon to combine Turkey, Onion, Jalapeno, Bread Crumbs, Egg, Cayenne Pepper, Red Pepper Flake, Paprika, Cumin, Basil, Oregano and a little Salt and Pepper. Mix thoroughly until well combined.
    2. In a large non-stick skillet heat 2 Tbsp Olive Oil. Roll Turkey mixture into one inch balls and place in oil to cook. Turn meatballs occasionally to evenly brown on all sides. Cook for about 20 minutes total. Add Tomato Sauce to pan after meatballs are mostly cooked and allow to simmer on low heat for about an hour.
    3. In the meantime, preheat oven to 400 degrees. In a Pyrex baking dish (or other roasting pan) toss squash with Olive Oil, Oregano, Basil, and Salt and Pepper to taste. Place squash in the pre-heated oven for about 30 minutes until squash is cooked through. Once squash is finished roasting add it to the sauce and meatballs to simmer for a while.
    4. When your sauce has about 15 minutes left bring a large pan of salted water to a boil. Add pasta to boiling water and cook for 6-8 minutes until al dente. Drain pasta in a colander.
    5. Divide pasta into individual serving bowls and top with Sauce, Squash and Meatballs. Garnish with fresh Parmesan Cheese. Serve hot. Enjoy!

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    About the Author – Jes

    About the Author

    On this site I share my bottomless passion for good food, big adventures and green spaces. You can learn more about my wellness programming, cooking and gardening classes and Ayurvedic offerings here.

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    All of the content (including recipes) on Urban Sacred Garden is the original work of Jessica Pendergrass, unless otherwise noted. You are welcome to link to this site and its content, but please ensure proper credit and let me know so I can return the favor. Any duplication of the content or recipes is by permission only. Please contact me via e-mail for permission or if you have any other questions.
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