Turkey Feta Meatballs
Runner’s World contributing chef Pam Anderson likes to make this crowd pleasing, healthy take on an Italian classic for her family. High in protein and carbs, it’s ideal fuel after a long run. Adding a bit of feta cheese to lean ground turkey creates a flavorful meatball that also stays moist when cooked.
Ingredients
- 8 cloves garlic 3 whole, 5 minced
- 1½ pounds ground turkey
- ¾ cup crumbled feta cheese plus more for garnish
- ½ cup crumbled saltines
- ½ teaspoon dried oregano
- 1 egg
- 1 tablespoon tomato paste
- ¼ cup extra-virgin olive oil
- 4 slices 2 ounces prosciutto, chopped
- 1 cup red wine
- 2 cans 28 ounces no-salt-added crushed tomatoes
- 7 cups water
- ½ teaspoon salt plus more if needed
- 1 pound penne
Instructions
- Heat a large skillet over medium-high heat. Add the whole garlic cloves and toast for 5 minutes. Remove from the skillet, then smash and mince them.
- Break up the turkey in a large bowl. Add the feta, saltines, and oregano. Gently mix together. In a small bowl, mix together the egg, tomato paste, and toasted garlic. Add to the meat mixture and thoroughly combine. Form into 24 meatballs.
- Heat the oil in a large pot over medium heat. Add the meatballs (working in batches) and brown on two sides. Transfer to a plate.
- Add the minced garlic and prosciutto to the pot. Cook, stirring frequently, for 1 minute, or until the garlic is golden. Add the wine and reduce by half. Add the tomatoes and 1 cup of water to thin the sauce. Bring to a simmer. Add the meatballs to the sauce and cook, loosely covered, for 15 minutes.
- Add the remaining 6 cups water to the same pot, along with the salt. Bring to a simmer. Add the penne, cover loosely, and cook, stirring frequently, for 15 minutes, or until the pasta is tender. Uncover and simmer until the sauce thickens. Adjust the seasoning to taste. Garnish each portion with feta and serve.