Turkey Pesto Meatballs and Orecchiette
Grace Evans
Turkey Pesto Orecchiette
Tender turkey meatballs seasoned with basil pesto roast alongside zucchini, then finish in a light pesto broth with orecchiette pasta.
Nutrition (per serving)
This pasta dinner builds a lot of flavor from a short ingredient list: basil pesto seasons the turkey meatballs, enriches the broth, and finishes each bowl. Roasting the meatballs on a sheet pan keeps them tender inside while giving the zucchini enough heat to brown at the edges.
Orecchiette is especially useful here because the little cups catch bits of pesto, parmesan, and broth. The finished dish should be saucy rather than heavy, with just enough green broth in the bottom of each bowl to keep the pasta glossy.
Use a pesto you like on its own, whether homemade or a good refrigerated brand. If your pesto is very salty, season the meatball mixture and zucchini a little more cautiously, then correct the broth at the end.
The recipe moves quickly once the pasta is cooked, so have the broth, remaining pesto, and parmesan ready before you drain the orecchiette. Serve the bowls immediately while the meatballs are hot and the sauce is loose.
Ingredients
- Olive Oil:3 tablespoons
- Ground Turkey:1 pound
- Plain Panko Breadcrumbs:1/2 cup
- Basil Pesto, divided:1 cup
- Garlic Cloves, minced and divided:4
- Parmesan Cheese, finely grated, plus more for serving:2 tablespoons
- Water:1 tablespoon
- Kosher Salt:2 teaspoons
- Freshly Ground Black Pepper:1/2 teaspoon
- Large Egg:1
- Zucchini or Summer Squash, sliced into 1/4-inch half-moons:1 pound
- Dried Orecchiette:1 pound
- Chicken or Vegetable Broth:2 cups
- Reserved Pasta Water, as needed:1 cup
Instructions
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Heat the oven to 450°F. Oil a large rimmed sheet pan, or line it with nonstick foil and oil the surface lightly.
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In a large bowl, combine the ground turkey, panko, 1/4 cup pesto, half of the minced garlic, parmesan, water, 1 teaspoon kosher salt, black pepper, and the egg. Mix gently with a fork until the ingredients are evenly combined.
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Lightly oil your hands and shape the turkey mixture into small meatballs, using about 1 heaping tablespoon for each one. Arrange them with a little space between each meatball on the prepared sheet pan.
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Toss the zucchini with 1 to 2 tablespoons olive oil, the remaining 1 teaspoon kosher salt, and a few grinds of pepper. Scatter the zucchini around the meatballs in a single layer.
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Roast for 15 to 18 minutes, until the meatballs are cooked through and the zucchini is tender. If you want deeper color, broil the pan for 2 to 4 minutes, watching closely.
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While the sheet pan roasts, cook the orecchiette in a large pot of well-salted boiling water until 1 minute shy of al dente. Reserve 1 cup of pasta water, then drain the pasta.
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Return the empty pot to medium-high heat. Add 2 tablespoons olive oil and the remaining minced garlic, and cook for about 1 minute, just until the garlic smells fragrant and begins to turn golden at the edges.
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Pour in the broth and bring it to a simmer. Stir in 1/2 cup pesto until warmed through, then add the drained orecchiette, roasted meatballs, and zucchini.
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Toss and simmer everything together for 1 to 2 minutes, adding a splash of reserved pasta water if the pot looks dry or you want a brothier bowl.
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Divide the orecchiette, meatballs, zucchini, and pesto broth among shallow bowls. Finish with the remaining pesto, extra parmesan, and more black pepper, then serve right away.
Tips & Notes
- For a shortcut broth, stir bouillon base into hot reserved pasta water and use it in place of boxed broth.
- A small cookie scoop makes evenly sized meatballs that cook at the same rate.
- Do not overmix the turkey mixture; gentle mixing keeps the meatballs tender.
- If your pesto is very thick, loosen the final sauce with extra pasta water a few tablespoons at a time.
