Linguine with Turkey Meatballs and Quick Sauce

Name: Linguine with Turkey Meatballs and Quick Sauce
Yield: 6 to 8 servings
Ingredients: 3 tablespoons olive oil; 2 ounces pancetta, finely diced; 1/2 yellow onion, finely diced; 1 pound ground turkey, preferably dark meat; 1/2 cup freshly grated Romano cheese; 1/4 cup chopped fresh flat-leaf parsley; 1/4 cup plain bread crumbs; 1/4 cup chopped sun-dried tomatoes; 2 eggs, lightly beaten; 3/4 teaspoon salt; 3/4 teaspoon freshly ground black pepper; 1 pound linguine; 1/4 cup extra-virgin olive oil; 1 (28-ounce) can whole San Marzano tomatoes, drained and cut into pieces with kitchen scissors; 2 whole garlic cloves, peeled; 1/4 cup chopped fresh flat-leaf parsley; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/3 cup finely chopped fresh basil

January 26, 2012

These meatballs are inspired by a turkey meatloaf that I wrap in pancetta before baking. Everyone loves spaghetti and meatballs, though, so I decided to put the pancetta directly into the meatball mixture and bake rather than fry them. The salty pancetta and the sweet sun-dried tomatoes make these meatballs that people will rave about for a long time.

Recipe notes

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