I also used evaporated milk and homemade chicken stock. The mealballs were "loose" so I put some in sauce and baked some. The baked ones were firmer and better. I put the baked ones back in the sauce before serving. Added red pepper and Tarragon just before serving. It was more flavorful.
Turkey Meatballs and Pasta in Cream Sauce
This sauce is similar to the classic Alfredo, but we've lightened it with chicken broth and flavored it with mushrooms.
- 3 tablespoons olive oil
- 1 cup scallions, finely minced and divided
- 1 1/4 teaspoons salt, divided
- 3/4 teaspoon freshly ground pepper, divided
- 8 ounces white or shiitake mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 1/2 cups chicken broth
- 1/4 cup fine, dry breadcrumbs
- 1/3 cup milk
- 1 cup freshly grated Parmesan cheese, divided, plus more for serving
- 1 large egg
- 1 pound ground turkey
- 2 garlic cloves, minced
- 3 tablespoons minced fresh flat-leaf parsley
- 2/3 cup heavy cream
- 1 pound dried pasta, such as rotini, cooked according to package directions
- 1. Heat oil in a large skillet or saucepan over medium heat. Add 1/2 cup scallions, 1/4 teaspoon salt, 1/4 teaspoon pepper, and mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 2 minutes more. Add broth; cover and simmer 10 minutes.
- 2. Combine breadcrumbs and milk in a small bowl, and let soak 10 minutes. Combine 1/2 cup Parmesan, remaining 1/2 cup scallions, remaining 1 teaspoon salt, remaining 1/2 teaspoon pepper, and next 4 ingredients in a separate bowl. Stir in breadcrumb mixture, and form into 1 1/2-inch meatballs.
- 3. Add meatballs to sauce; cover and simmer 20 minutes more. Add cream, and return to a simmer. Add remaining 1/2 cup Parmesan, and stir until sauce is slightly thickened.
- 4. Add drained cooked pasta and sauce to pot, and toss gently to combine. Serve with additional Parmesan.
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