Turkey Meatballs and Pasta in Cream Sauce
I believe writing procedures takes skill. A recipe is a form of procedure. Yes, it has to be detailed, but more importantly presented in the best way to reduce the chances of the user misreading and making a mistake. You can tell I am ranting about my mistake with this recipe … I honestly didn’t think the instructions were easy to read. Although, I will admit one stupid mistake on my part – I thought scallions were shallots. Still, it turned out pretty good. I wondered how it would have tasted without shallots hmmm …
I got the recipe from CottageLiving magazine, “Our Best Recipes” edition. Although, I’m going to re-word most of the instructions …
Ingredients:
3 tablespoons olive oil
1 cup scallions, finely minced and divided
8 ounces shiitake mushrooms, sliced
2 tablespoons all-purpose flour
2.5 cups chicken broth
1/4 cup fine, dry breadcrumbs
1/3 cup milk
1 cup freshly grated Parmesan cheese, divided, and more for serving
1 large egg
1 pound ground turkey
2 garlic cloves , minced
3 tablespoons fresh minced flat-leaf parsley
2/3 cup heavy cream
and pasta, salt, ground pepper
Instructions:
1. Combine breadcrumbs and milk in a small bowl and let it soak for about 10 minutes.
2. Combine 1/2cup Parmesan, 1/2 cup scallions, egg, garlic, parsley, salt and pepper in a separate bowl. Stir in the breadcrumb mixture and form into meatballs.
3. Heat oil in a large saucepan over medium heat. Add remaining 1/2 cup scallions, salt, pepper and mushrooms, and cook, stirring occasionally for a few minutes. Add flour, stir. Then, add the broth, cover and simmer for 10 minutes.
4. Add meatballs to the sauce; cover and simmer 20 minutes more.
5. Add the cream, and return it to a simmer. Add remaining 1/2 cup Parmesan, and stir until sauce is slightly thickened.
6. Add sauce to drained cooked pasta and toss gently. Serve with additional Parmesan.
7. Add a little Parsley on top to finish it with a splendid garnish!
