Pasta with White Sauce and Turkey Meatballs

This is an easy dish even though there are a few steps.  Once you do it a couple of times, you won't need to look at the recipe to prepare this delicious family meal!

Pasta with White Sauce and Turkey Meatballs:
Giada De Laurentiis 2005

Turkey Meatballs:

1 pound ground turkey.  I use the 85/15 mixture.  Fat adds flavor, otherwise the meatballs will be too dry.

1/4 cup dried bread crumbs

2 large eggs, beaten lightly

1/2 cup freshly grated Parmesan cheese

2 cloves garlic, minced

3/4 teaspoon salt

3/4 teaspoons pepper

400 degree oven

Mix all ingredients together in large bowl.  Do not overwork the meat.  Shape the mixture into bite sized meatballs.  

Generously spray a foil lined baking sheet.  Place meatballs onto sheet and bake for 20-25 minutes.   

Transfer directly from sheet into pasta bowl with pasta and white sauce. 

Pasta with White Sauce:
1 1/2 cups heavy cream
1/4 cup fresh lemon juice (from about 1 lemon)
6 tablespoons unsalted butter
1-2 teaspoons grated lemon zest (from one lemon)
pinch of freshly grated nutmeg
1 cup freshly grated Parmesan cheese
kosher salt
Pasta: spaghetti, fettuccine, farfalle or any other short pasta will work

In large skillet, stir 1 cup heavy cream and the lemon juice to blend.  Add butter and cook over medium heat, stirring occasionally, just until the butter melts.  Stir in the lemon zest and nutmeg.  Remove from heat.

While finishing up the sauce, put a large pot of salted water on to boil.  Cook pasta according to package directions.

Once pasta is al dente, transfer pasta from salted water with strainer to white sauce in skillet.  Toss over low heat and add remaining 1/2 cup heavy cream and 1 cup freshly grated Parmesan cheese.  Salt to taste.

Transfer to large serving bowl and top with turkey meatballs.