Bucatini Pasta, Turkey Meatballs & Romano Cheese

with a Turkey, Ginger, Fennel & Orange Salad

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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:

  • 1 box Barilla® Collezione Bucatini pasta
  • 5 tablespoons extra virgin olive oil, divided
  • 2 cloves garlic, chopped
  • 2 pints multicolor cherry tomatoes, halved
  • 12 ounces turkey breast, ground
  • 2 teaspoons smoked paprika
  • 2/3 cup Parmigiano-Reggiano cheese, grated, divided
  • 1 egg
  • 1 slice soft white bread
  • 1 tablespoon chopped Italian parsley
  • Salt to taste


Ingredients for Turkey, Ginger, Fennel & Orange Salad:

  • 1 6-ounce bag mixed baby greens
  • 1 fennel bulb, sliced thin
  • 2 oranges, segmented and juice from squeezed left-over segments
  • 1 lemon, juiced
  • 8 ounces turkey, ground
  • 2 tablespoons ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon butter
  • 4 tablespoons Avocado oil, divided
  • Salt and black pepper to taste



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  • 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.

  • Preparation Turkey, Ginger, Fennel & Orange Salad:

    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.
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