Turkey Meatballs and Pasta in Cream Sauce

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 …


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


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, ground meat, 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!




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