Description

Golden-brown turkey meatballs, simmered in a luscious garlic-Parmesan sauce, tossed with hearty pasta. Comfort food that’s indulgent yet light, with creamy goodness that’ll make your weeknight dinners unforgettable. Quick, easy, and packed with flavor—this dish is your new go-to for cozy nights at home.

Ingredients

Scale

Meatballs

900 g lean ground turkey
½ cup breadcrumbs (panko for extra crispiness)
1 egg, room temperature
1 tsp Italian seasoning (or ½ tsp oregano + ¼ tsp basil + ¼ tsp thyme)

Sauce & Pasta

250 g light cream cheese, cubed
100 g freshly grated Parmesan cheese
3 garlic cloves, minced
250 g uncooked whole wheat pasta (rotini or penne recommended)
½ cup reserved pasta water
2 tbsp olive oil
2 tbsp fresh parsley, chopped
Optional: 2 cups fresh spinach

Instructions

1. Preheat & Prep

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Make Meatballs

In a bowl, gently mix turkey, breadcrumbs, egg, and Italian seasoning. Wet hands to prevent sticking. Roll into 1.5-inch balls (~24). Arrange on the baking sheet, not touching. Bake 18-20 minutes until golden and cooked through.

3. Cook Pasta

Boil pasta in salted water according to package directions. Reserve ½ cup pasta water before draining.

4. Make Sauce

In a large skillet, sauté garlic in olive oil over medium heat for 30 seconds. Reduce heat to low, add cream cheese and ¼ cup reserved pasta water. Whisk until smooth and creamy. Add Parmesan, stirring until melted. Adjust consistency with more pasta water if needed.

5. Combine

Add baked meatballs and gently simmer for 2 minutes. Toss in pasta to coat in sauce. Fold in parsley and optional spinach until just wilted.

6. Serve

Plate pasta, nestle 4-5 meatballs on top. Garnish with extra Parmesan, black pepper, and parsley. Pair with garlic bread or a fresh salad for a complete meal.

Notes

Make Ahead: Form raw meatballs, freeze on a tray, then store in bags up to 3 months. Bake from frozen (+3-5 mins).
Prevent Lumpy Sauce: Use fresh Parmesan and moderate heat; whisk in a splash of pasta water if needed.
Pan-Fry Option: Sear meatballs in olive oil for extra crust instead of baking.
Protein & Veggie Swaps: Ground chicken, pork, or plant-based crumbles; sauté mushrooms or sun-dried tomatoes.
Dairy-Free: Use cashew cream + nutritional yeast instead of cream cheese and Parmesan.

Nutrition

Calories: 575 kcal
Carbohydrates: 42 g
Protein: 49 g