Recipe: One-pot penne with turkey-feta meatballs
- 8 garlic cloves, peeled, 3 left whole, 5 minced
- 1 1/2 pounds ground turkey (94 percent lean)
- 3/4 cup crumbled feta cheese, plus more for topping
- 1/2 cup crumbled saltine crackers (about 12 crackers)
- 1/2 teaspoon dried oregano
- 1 3/4 teaspoons salt, divided
- 1 large egg
- 1 tablespoon tomato paste
- 1/4 cup olive oil
- 4 thin slices prosciutto (about 2 ounces), minced
- 1 cup dry red wine
- 2 cans (28 ounces each) crushed tomatoes
- 1 pound penne pasta
Heat a small skillet over medium-high heat. Add 3 whole garlic cloves and toast until spotty brown, about 5 minutes. Remove garlic from skillet, smash and mince.
Meanwhile, break up ground turkey into a medium bowl. With a fork, mix in feta, cracker crumbs, oregano and ¾ teaspoon salt. Mix egg, minced toasted garlic and tomato paste together; stir into turkey mixture with fork until thoroughly combined. Using a 2-tablespoon measure, such as a coffee scoop, form mixture into about 36 cylindrical drum shapes.
Heat oil over low heat in a large heavy roasting pan set over two burners. A couple of minutes before frying meatballs, increase heat to medium-high. Add meatballs and cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate.
Add remaining 5 minced garlic cloves, along with prosciutto, to roasting pan and cook, stirring, until garlic is golden. Add wine and simmer to reduce by half, about a minute. Add tomatoes and enough water to make a saucelike consistency. Bring to a simmer, add meatballs and cook, loosely covered with heavy-duty foil, to blend flavors, 10 to 15 minutes.
Still on medium-high heat, add 6 cups water and remaining 1 teaspoon salt to pan and return to a simmer. Add penne, cover loosely with foil and cook, stirring gently and frequently, until pasta is tender, about 15 minutes. Remove foil and continue to simmer until sauce is thickened to your liking.
Sprinkle each portion with feta cheese.
Up to the point of adding the water and cooking the pasta, the meatballs and sauce can be made up to 3 days ahead and stored in the refrigerator.
Recipe: Giant Linzer cookie
- 1 large egg, plus 1 yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 sticks (16 tablespoons) unsalted butter, at a cool room temperature
- 1 cup sugar
- 2 1/2 cups bleached all-purpose flour
- 1/2 cup (half an 18-ounce jar) seedless raspberry jam
- Confectioners' sugar for dusting
Adjust oven racks to upper- and lower-middle positions and heat oven to 325 degrees.
Mix egg, yolk, vanilla and salt in a small bowl. Beat butter and sugar in a medium bowl with an electric mixer until smooth and fluffy. Add egg mixture and mix on low speed until blended. Add flour and mix on low speed until dough forms.
Remove ½ cup dough and reserve for another use. (Leftover cookie dough can be rolled 1/8 inch thick, cut into desired shapes and baked in a preheated 325-degree oven until golden brown, 12 to 14 minutes.)
Halve remaining dough, pressing each portion into a 12-inch nonstick pizza pan. Using an approximately 2½-inch round cutter, remove center from 1 cookie. Bake until golden brown, switching and rotating pan positions after 15 minutes, 23 to 25 minutes total. Let cookies stand in pans until firm but still slightly pliable, about 2 minutes. Using an offset spatula, carefully loosen and lift cookies from pans to wire racks to cool to room temperature.
Up to a couple of hours before serving, microwave raspberry jam on high power until partially melted, about 30 seconds. Spread over cookie with no hole, dust cut-out cookie with confectioners' sugar and place, sugar side up, over raspberry-covered cookie.
Serves up to 12
© 2013 NBCNews
Video: The ‘Perfect’ pasta bake
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