Directions

Chop: 10 min.

Preheat the oven to 350 degrees Fahrenheit.

Peel and mince garlic. Cut the bell peppers by cutting off their tops and bottoms. Remove the internal membrane and seeds, and then roughly chop the peppers into a few more manageable portions. Set these aside for later use.

Meatballs: 20 min. – Prep & Bake

In a mixing bowl combine the ground turkey, egg, breadcrumbs, Minced Garlic, salt, and pepper. Mix well and form into meatballs using a 2 tbsp cookie scoop.

Evenly space the meatballs on a baking sheet. Bake for 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit.

pasta & sauce: 25 min. – Stovetop & Food Processor

While the meatballs are baking, start preparing the pasta and sauce. In a large pot, prepare and cook pasta according to the package directions. While the pasta is being made, preheat a large pan over medium-high heat.

Add the chopped bell peppers to the large pan and char each side, approximately 3-4 minutes each side. The skin should start to blister.

When the peppers are tender (8-10 minutes or so) place them in a food processor with the cashews, diced tomatoes, ricotta, parmesan, red pepper flakes, and a bit more salt and pepper to taste.

Pulse until everything becomes finely chopped. Start to stream in milk and blend until the sauce becomes smooth. The longer you blend, the smoother the sauce. I recommend at least 5 minutes.

Combine: 10 min.

When the pasta is finished, drain and return back to the large pot. Top with the pepper sauce and stir to combine. Add the meatballs to the pot or after splitting into portions.

Total: 65 min.

Split into 8 equal quantities. Food will keep in the refrigerator for 5-7 days.

Turkey Meatballs with Parmesan Pepper Sauce

Ingredients

Directions

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