Italian Penne Pasta With Meatballs And Mushrooms
2 pounds lean ground turkey
1 cup panko breadcrumbs
¼ cup finely chopped carrots
¼ cup finely chopped zucchini
¼ cup finely chopped onion
2 large eggs
2 Tablespoons dried oregano (or mixed herbs)
1 Tablespoon coarse sea salt
2 Tablespoons olive oil
¾ cup chicken broth (canned or homemade)
3 cups sliced button mushrooms
3 Tablespoons butter, divided
½ cup all purpose flour
2 ½ cups chicken stock
½ cup cream
4 Tablespoons grated parmesan cheese
salt and pepper to taste
454 gram (16 ounce) penne pasta
fresh Basil for garnish
In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, mixed herb/oregano seasoning, and salt. Combine well; form into 1-inch balls. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes. Add cup ½ chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining ¼ cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed.
Cook the penne pasta as instruction on box.
Sauté mushrooms in 1 tablespoon butter until they lose their moisture and begin to brown (about 10-12 minutes) set aside. In a saucepan cook 2 tablespoons butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color. Whisk in chicken stock, stirring until the mixture thickens. Lower heat and simmer for about 10 minutes. Add in the cream, and Parmesan cheese ; whisk until combined, then add in sautéed mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon. Season with salt and pepper.
Serve hot over penne with meatballs.
Recipe courtesy of thethaikitchen.org