dad like that!
These turkey meatballs are so moist on the inside with just the right amount of seasonings and because they are baked, they have a crunchier outside! I felt like they were the perfect texture and if I didn't know better I wouldn't have known they were turkey!
I hope you try this recipe! It takes a bit of time, but is well worth the time spent, when you take your first bite! This recipe makes a full 9x13 pan and could feed an army!
**Don't forget to go HERE to enter to win a Set of 6 Silicone Baking Cups by LeCreuset!**
Baked Penne with Turkey Meatballs
recipe adapted by From Cupboard to Cupboard
original recipe from Family Circle
1 lb ground turkey
2 cups finely crushed cornflakes
2 eggs, lightly beaten
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
16 oz package penne pasta
1 26-28 oz jar marinara or spaghetti sauce
2 cups shredded mozzerella cheese
Heat oven to 400 degrees. Line a baking sheet with nonstick foil and set aside. In a large bowl, mix turkey, cornflake crumbs, eggs, Italian seasoning, salt and pepper until the mixture is well combined. Shape into meatballs using a cookie scoop. I used my medium cookie scoop and I got 19 meatballs. If you use a 1/4 cup scoop then you should get approximately 12 meatballs. Transfer meatballs to baking sheet; bake at 400 for 12 minutes (15 minutes for the larger meatballs). Turn and bake an additional 12 (15 for larger) minutes. Meanwhile, cook pasta as directed on package, just a minute less. Drain. Coat a 13x9x2 baking dish with nonstick cooking spray; add pasta. Toss with meatballs, marinara and 1 1/2 cups cheese. Scatter remaining cheese over dish. Bake at 400 degrees, uncovered, for 25 minutes or until bubbly. Let stand 10 minutes before serving. Serve with garlic bread!