Monday, November 15, 2010
Creamy Mushroom Pasta with Turkey Meatballs
It has been very odd but a very large part of my TV viewing has been devoted to zombies lately. Between the tail end of Halloween and two new series, The Walking Dead, and Dead Set... I am in Zombie Heaven....I know...strange girl right? I have to give mad props to Dead Set, more up my alley.
Am I the only Zombie lover? If zombies attacked my house right now I could throw turkey meatballs and pumpkin puree cans at their heads - I also have a crazy cat that would most likely want petted...so yes that could also be an ummmmm...distraction.
Delightfully borrowed from : The Cutting Edge of Ordinary
½ cup panko breadcrumbs
2/3 cup milk
2 pounds ground turkey
½ cup Parmesan cheese
2 eggs lightly beaten
1 teaspoon salt
½ teaspoon pepper
4 cloves garlic, minced
¼ cup minced fresh parsley
½ cup green onions, finely chopped
Mushroom Cream Sauce
3 tablespoons olive oil
½ cup green onions
¼ teaspoon salt
¼ teaspoon pepper
8 ounces mushrooms, baby bella is what I used
4 tablespoons flour
2 cups chicken broth
½ cup white wine, I used a Torrontes
2/3 cup heavy cream
1 pound pasta, cooked
Combine the breadcrumbs and milk in a small bowl and let that sit for 10 minutes. Combine the ground turkey ½ cup parmesan, eggs, 1 tsp salt, ½ teaspoon pepper, garlic, parsley, ½ cup green onions. Add in the breadcrumb mixture and mix well with your hands. Form into small meatballs. Set aside.
Heat the oil in a large soup pot on medium heat. Add remaining ½ cup of green onions, ¼ tsp salt, ¼ teaspoon pepper and sliced mushrooms. Sauté this mixture for 5 minutes. Add the flour and continue to stir until it is absorbed. Add broth and wine, cover and simmer 10 minutes.
Gently drop the meatballs into the sauce. Cover and simmer for 20 minutes. Add the cream, stir gently and return to a simmer.
Add the drained cooked pasta to the pot and gently stir to combine. Serve with remaining Parmesan cheese….or more…if you are feeling generous!