Turkey Meatball Alfredo
A new twist on an old classic this recipe plays on both traditional alfredo and traditional spaghetti and meatballs to create a unique and delicious dish. Try it for dinner tonight.
Servings 6 servings
Ingredients
Turkey Meatballs
- 1 lb ground Turkey
- 1 teaspoon kosher salt
- ¼ teaspoon white pepper
- 1 teaspoon fresh chopped rosemary
- 2 tablespoon grated parmesan
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
Alfredo
- 1 tablespoon olive oil
- ¼ cup butter
- 1 batch Turkey Meatballs
- 1 tablespoon thinly sliced garlic
- 1 cup Parmesan cheese
- 6 portions of cooked pasta
- ½ cup of cream
- ½ teaspoon of salt
- ¼ teaspoon black pepper
Instructions
Turkey Meatballs
- Preheat your oven to 400°f
- In a medium mixing bowl, combine the turkey with the salt, white pepper, rosemary, parmesan cheese, garlic, and Italian seasoning. Mix well.
- Wet your hands with cold water and roll the turkey in small balls using about 1 tablespoon of the turkey mix for each ball. In total, you should get between 20 and 24 turkey meatballs.
- Put the meatballs in a roasting pan lightly coated with olive oil and cook in the oven for 15 minutes.
Alfredo
- Heat a large non-stick pan over medium-high heat. Add in the butter and olive oil. Once the butter melts and starts to foam, add in the turkey meatballs and cook for 2-3 minutes to brown the outside.
- Add in the garlic and cook for 1 minute, then add cooked pasta, parmesan and cream.
- Turn the heat down to medium-low and stir the pasta until all of the parmesan has melted and the sauce is creamy.
- Season the pasta with salt and pepper and serve.