Bucatini Pasta, Turkey Meatballs & Romano Cheese with a Turkey, Ginger, Fennel & Orange Salad
Ratings
Prep
Cook
Skill
Casual
One ingredient, three recipes? Chef Lorenzo challenged himself to create multiple meals using a single ingredient purchased in bulk. He bought 3 pounds of ground turkey - which is a lean protein. With the ground turkey, the first dish he created is a delicious Barilla Bucatini with Parmigiano and turkey meatballs and multicolor tomatoes. He then created ginger, garlic, and cilantro turkey patties with orange and fennel salad - a fresh dish perfect for the summer. Finally, a the third recipe is a stuffed zucchini with ham and turkey over a bed of pastina pasta. These recipes provide a variety of meals without breaking the budget. Buon appetito!
Click here for the Stuffed Zucchini recipe with Ham over a bed of pastina pasta.
For a video of these recipes with a voice over from Chef Lorenzo himself, check out this reel on from our Barilla US Instagram account!
Ingredients
6 Servings
Ingredients for Bucatini pasta with Turkey Meatballs:
Preparation For Bucatini pasta with Turkey Meatballs:
Pre-heat oven to 450° F. Then, bring a large pot of water to a boil; cook pasta according to package directions.
Meanwhile, soak bread in water. Get rid of excess liquid in the bread by squeezing it thoroughly, place in a bowl with turkey, half the cheese, paprika, salt and mix all together.
Form small ½ inch diameter meatballs, drizzle with 1 tablespoon olive oil.
Roast meatballs in the oven on a sheet pan lined with parchment paper until slightly brown and thoroughly cooked, about 15 minutes.
While cooking the meatballs sauté garlic with 2 tablespoons olive oil in a skillet for two minutes over medium heat. When garlic starts frying add cherry tomatoes, salt, and pepper; sauté for 5-6 minutes.
Stir in one cup of pasta cooking water and simmer for three minutes until pasta finishes cooking.
Drain pasta and toss over high heat with meatball sauce. Turn off heat, add remaining cheese, olive oil and parsley.
Mix turkey to garlic, ginger, cilantro, salt, and pepper, and make small patties 1 inch diameter 2/8 inch thick.
In a skillet with 1 tablespoon Avocado oil, brown patties on both sides, deglaze with orange and lemon juice, reduce to half, turn heat off and stir in butter.
Meanwhile, in a bowl mix salad to fennel, season with salt and pepper and remaining Avocado oil.
Place on individual plates and top with turkey patties, orange segments and some of their own cooking sauce.
