- Meatballs:
- 1/4 cup DeLallo Plain Breadcrumbs
- 1 tablespoon butter
- 3 tablespoons DeLallo Sun-Dried Tomatoes
- 2 tablespoons chopped Italian flat-leaf parsley
- 2 cloves garlic, minced
- 1/2 cup DeLallo Grated Romano Cheese
- 1/2 teaspoon DeLallo Natural Coarse Sea Salt
- 1 egg, beaten
- 1 tablespoon whole milk
- 3/4 pound lean ground turkey
- Sauce:
- 1 (1 pound) package DeLallo Whole Wheat Spaghetti
- 1 (6.5 ounce) jar DeLallo Sun-Dried Tomatoes
- 1/4 cup DeLallo Pignoli Nuts
- 1 clove garlic, chopped
- 1/3 cup DeLallo Grated Romano Cheese
- 2 tablespoons chopped fresh basil
- 1 tablespoon DeLallo Extra Virgin Olive Oil
- 1 teaspoon DeLallo Natural Fine Sea Salt
- 5 ounces soft goat cheese
- 1/2 cup heavy cream
- Preheat oven to 350 degrees F.
- In a saucepan over medium-low heat, brown breadcrumbs with butter until golden, about 8 minutes.
- Once cooled, combine with tomatoes, parsley, garlic, Romano and salt in a large bowl. Mix with beaten egg and milk to incorporate. Add ground turkey to the mixture and combine by hand. Form into medium-sized balls and arrange on a large baking sheet.
- Bake for about 25-28 minutes, or until cooked through. Be sure to turn halfway through cook time.
- In the meantime, bring a large pot of salted water to a boil for pasta. Cook according to package directions.
- Pulse tomatoes, pine nuts, garlic and Romano in a food processor until just roughly chopped. Add basil leaves, olive oil and salt, then pulse to smooth pesto consistency.
- In a large saucepan, combine tomato pesto mixture, goat cheese and cream. Stir over low heat until incorporated.
- Toss hot pasta with sauce and cook together for another 2 minutes to coat.
- Serve meatballs with sun-dried tomato pasta and sauce.