One-pot penne with turkey-feta meatballs

Preparation

Baking Directions:

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.

Serving Directions:

Sprinkle each portion with feta cheese.

Tips:

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.