Forget everything you know about boring, bland pasta dishes! This isn't your childhood canned spaghettios - this is a sophisticated, mouth-watering transformation that will make your taste buds dance with joy. Imagine tender turkey meatballs swimming in a rich vodka sauce, perfectly cooked elbow macaroni, and a sprinkle of Parmesan cheese that elevates this dish from simple to spectacular. In just 45 minutes, you'll create a restaurant-worthy meal that's both nostalgic and grown-up, proving that comfort food can be classy and delicious.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 pound ground turkey
- 1 cup breadcrumbs
- 1 egg
- 1 jar vodka sauce
- 8 ounces elbow macaroni
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine ground turkey, breadcrumbs, egg, 1/4 cup Parmesan cheese, salt, and pepper. Mix thoroughly with clean hands until well incorporated.
- Shape the turkey mixture into uniform meatballs, approximately 1-inch in diameter. You should yield about 16-20 meatballs.
- Heat olive oil in a large skillet over medium-high heat. Carefully place meatballs in the pan, ensuring they are not overcrowded.
- Cook meatballs for 4-5 minutes per side, rotating to ensure even browning and internal temperature reaches 165°F. Remove from pan and set aside.
- In the same skillet, pour vodka sauce and bring to a gentle simmer. Add cooked meatballs back to the sauce and reduce heat to low.
- Simultaneously, bring a large pot of salted water to a boil. Add elbow macaroni and cook according to package instructions until al dente, typically 8-10 minutes.
- Drain pasta, reserving 1/4 cup of pasta water. Return pasta to pot and add vodka sauce with meatballs.
- Gently toss pasta and meatballs, using reserved pasta water if needed to achieve desired sauce consistency.
- Plate the pasta, topping with remaining Parmesan cheese. Serve immediately while hot.
Tips
- Use clean, slightly damp hands when forming meatballs to prevent the mixture from sticking.
- Don't overcrowd the skillet when cooking meatballs - this ensures even browning and prevents steaming.
- Always use a meat thermometer to confirm meatballs reach 165°F for food safety.
- Reserve some pasta water before draining - it's liquid gold for adjusting sauce consistency.
- For extra flavor, consider adding minced garlic or fresh herbs to your meatball mixture.
- Let meatballs rest in the sauce for a few minutes before serving to absorb maximum flavor.
- Serve immediately while hot to enjoy the best texture and taste.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 45g
Protein: 35g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 120mg
