Bucatini With Turkey Meatballs. Here is a pasta dish that is a game changer. Your family will be so full of joy after this meal. While meatball purists might declare blasphemy, turkey meatballs are actually my favorite meatballs.
Got ground turkey or ground chicken in your freezer?
These flavor-packed ground chicken meatballs are delicious and wonderfully versatile.
You can grill, poach, or bake them, depending on your preference.
You can cook Bucatini With Turkey Meatballs using 6 ingredients and 3 steps. Here is how you cook it.
Ingredients of Bucatini With Turkey Meatballs
- You need 1 box of Buccatini.
- You need 1 of Pasta sauce ( I used vodka sauce).
- You need 1 can of Hunts fire roasted tomatoes.
- Prepare 10 of Turkey meatballs ( I used frozen precooked ).
- Prepare 1 cup of Sliced baby bella mushrooms.
- You need 1/4 cup of Shaved Parmesan cheese.
Red rover, red rover, send my entire head over. Serve with a nice green salad and crusty bread! Oh my gosh do that. * you can always sub ground turkey, chicken or beef in place of lamb! This Baked Bucatini and Meatballs recipe is so hearty and comforting and perfect for chilly weather.
Bucatini With Turkey Meatballs step by step
- In a large stockpot bring water to a boil add a big handful of salt for flavor and cook the Bucatini 7-9 minutes or until desired doneness..
- While bucatini is cooking combine all remaining ingredients into a sauce pan. Bring to a boil reduce heat and simmer 10 to 15 minutes..
- Drain pasta and combine with sauce , lightly toss and serve..
The best part of the recipe is the crispy, buttery This dish is also a great way to re-purpose spaghetti and meatball leftovers; just toss the mixture with Parmesan and prepare the baking dish as directed. I am guessing they'd eat them every day if I cared to make them so often but I don't. We were actually at a grocery store picking up ingredients and my arm was reaching for a pack of spaghetti when Mitchell spotted bucatini and his eyes lit up. I followed the recipe exactly, using bucatini, and everyone raved, even those who'd sworn off zucchini the last growing season. My husband drizzled extra olive oil over his portion because that's what he does, but I was happy with the amount in the recipe.
