Turkey Pesto Meatballs & Orecchiette

If you find yourself with a lot of leftover zucchini since summer just doesn't seem to quit over here, I'd highly suggest whipping up this recipe for Turkey Pesto Meatballs & Orecchiette from smitten kitchen.  I made this a few weeks ago when we found ourselves with some leftover zucchini and basil for pesto and the fresh flavors of this dish really shined for an end of summer meal.  It's super easy to put together cooking the meatballs and veggies at the same time, and if you use store bought pesto it can come together even faster.  Definitely give this one a try and help make summer last just a little bit longer.

Turkey Pesto Meatballs & Orecchiette

Ingredients

Olive oil

1lb ground turkey

1/2 cup Panko breadcrumbs

1 cup pesto {I used this recipe}

4 garlic cloves,  minced and divided

2 Tbsp grated Parmesan, plus more for serving

1 Tbsp water

Salt & Pepper

1 large egg

1 lb zucchini and/or summer squash, cut in 1/4" half moons

1 lb dried orecchiette 

2 cups veggie or chicken broth

Instructions

1. Heat oven to 450.  Line baking sheet with parchment paper.

2. For meatballs combine turkey, panko, 1/4 cup pesto, half of the garlic, 2 Tbsp Parmesan, water, 1 tsp salt, black pepper, and egg in large bowl, mixing until just combined.  Roll 1 inch meatballs and line on prepared baking sheet.

3. Toss zucchini in big bowl with 1-2 Tbsp olive oil, 1 tsp salt, and lots of black pepper.  Scatter zucchini around meatballs on baking sheet.

4. Roast for 15 to 18 minutes until meatballs are cooked through.

5. Meanwhile, cook orecchiette according to package directions.  Drain, reserving 1 cup pasta water.

6. Heat empty pasta pot over medium high heat with 2 Tbsp olive oil and remaining garlic.  Cook until garlic is just golden, about 1 minute.  Add 2 cups broth and bring to simmer.  Add 1/2 cup remaining pesto and stir until just warmed.  Add zucchini, meatballs, and orecchiette, tossing everything together to coat evenly.  Add reserved pasta water if needed.

7. To serve, distribute zucchini, meatballs, and pasta to bowls ladling over with broth.  Top with extra Parmesan and pesto.

Serves 4

adapted from smitten kitchen

xoxo,

stephanie marie