Italian Penne Pasta with Meatballs and Mushrooms Recipe: Ingredients: Meatballs: 2 pounds lean ground turkey 1 cup breadcrumbs 1/4 cup finely chopped carrots 1/4 cup finely chopped zucchini 1/4 cup finely chopped onion 2 large eggs 2 tablespoons Italian seasoning 1 tablespoon coarse sea salt 2 tablespoons olive oil 3/4 cup homemade or store-bought low-sodium chicken broth Sauce: 3 -4 cups sliced button mushrooms 2 -3 tablespoons butter 1/2 cup flour 1/2 cup butter 2 1/2 cups chicken stock or 2 1/2 cups broth 3 -4 tablespoons grated parmesan cheese (optional) salt and pepper 1 package penne pasta fresh Basil for garnish Directions: Meatballs: 1). In a large bowl, mix turkey, breadcrumbs, carrots, zucchini, onion, eggs, Italian seasoning, and salt until well combined; form into 1-inch balls. 2). Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes. 3). Add 1/2 cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining 1/4 cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed. The Sauce: 1). Saute the mushrooms in a couple tablespoon butter until they loose their moisture and are just beginning to brown (about 10-12 minutes) set aside. 2). In a medium saucepan cook the butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color. 3). Whisk in the stock, stirring until the mixture thickens. 4). Lower heat and simmer for about 10 minutes. 5). Add in the cream, and Parmesan cheese (if using) whisk until combined, then add in sautéed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon. 6). Season with salt and pepper.
Posted on: Wed, 09 Oct 2013 18:51:35 +0000
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