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Penne with Turkey Meatballs


  • 0.25 cup plain dried breadcrumbs

  • 2 tablespoons whole Milk

  • 2 large Eggs lightly beaten

  • 0.75 cup grated Romano Cheese

  • 1 lb ground Turkey preferably dark meat

  • salt and freshly ground black pepper

  • 0.25 cup Extra Virgin Olive Oil

  • 5 cups tomato sauce recipe follows

  • 1 lb dried Penne

  • Simple Tomato Sauce

  • 0.5 cup Extra Virgin Olive Oil

  • 1 small Onion chopped

  • 2 Cloves Garlic chopped

  • 1 Stalk Celery chopped

  • sea urchin

  • 2 32-ounce cans crushed Tomatoes

  • 2 dried Bay leaves

  • 4 tablespoons unsalted butter optional


  • 1.

    In a large bowl add bread crumbs milk and mix until well combined. Mix in eggs and 1/2 cup Romano cheese and mix well. Add turkey and gently combine, being careful not to overwork the meat. Season with salt and pepper. Shape into golf-size balls.

  • 2.

    In a large skillet heat the oil over medium high heat. When almost smoking, add meatballs and without moving or turning the meat, allow it to brown for about 3 minutes. Turn meatballs and brown other side. Continue to cook until all sides are golden brown, about 8 minutes total. Add tomato sauce and bring to a boil. Lower heat and allow meatballs to simmer for 5 minutes. Turn off heat and keep warm on stove. Be careful not to overhandle the meatballs since they are soft and fragile.

  • 3.

    In a large pot, bring to a boil 6 quarts of salted water. Add pasta and cook until al dente, about 8 minutes. Drain pasta in a colander. Do not rinse pasta with water since you want to retain the pasta natural starches so that the sauce will cling to the penne.

  • 4.

    Remove meatballs from sauce and place in serving bowl. Pour some tomato sauce over meatballs, but leave about 1 cup of sauce in skillet. Place the cooked penne into the skillet with the remaining sauce and toss well. Pour sauced pasta into a large serving bowl. Serve alongside the meatballs.

  • Simple Tomato Sauce:

  • 1.

    In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5-10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

  • 2.

    Add half the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

  • 3.

    If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to six months.

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Posted by JulianJulianReport
there's a mistake with the recipe. The 'sea urchin' was meant to be: 1 Carrot, chopped =)