If you’re on the hunt for a comforting pasta dish that perfectly balances hearty and creamy flavors, look no further than this Creamy Red Pepper Turkey Meatball Cavatappi. This recipe brings together tender turkey meatballs infused with aromatic Italian herbs and garlic, nestled in a luscious, velvety red pepper cream sauce. Tossed with cavatappi pasta, the curly, spiral shape of the noodles holds onto every bit of sauce and bite of meatball, making each forkful a delightful experience. It’s a dish that feels indulgent yet wholesome, perfect for weeknight dinners or weekend gatherings.

What Sets This Recipe Apart

What makes this Creamy Red Pepper Turkey Meatball Cavatappi truly special is the marriage of lean ground turkey with a creamy roasted red pepper sauce that’s both vibrant and smooth. Unlike traditional tomato-based meatball pastas, this sauce adds a luxurious richness complemented by the subtle sweetness of the red bell peppers. Plus, using ground turkey keeps the dish light without sacrificing flavor or texture. The cavatappi pasta’s unique spiral shape also sets this dish apart by cradling the sauce and meatballs perfectly, ensuring every bite is packed with taste.

If you love exploring pasta recipes with creative sauces, you might also enjoy the Creamy Roasted Red Pepper Rigatoni for a similar flavor profile with a different pasta shape.

The Essentials

1 pound ground turkey: The lean protein base for our meatballs.
1 cup breadcrumbs: Helps bind the meatballs and keep them tender.
1/2 cup grated Parmesan cheese: Adds savory depth and umami.
1 large egg: Acts as a binder for the meatball mixture.
1 teaspoon garlic powder: For a punch of garlicky flavor.
1 teaspoon dried Italian herbs: A blend of oregano, basil, and thyme to bring Italian flair.
Salt and pepper: To taste, seasoning everything perfectly.
3 cups cavatappi pasta: The curly pasta that grabs onto sauce and meatballs.
2 tablespoons olive oil: For sautéing vegetables and browning meatballs.
1 red bell pepper, chopped: The star ingredient for the sauce, bringing sweetness and color.
1 onion, chopped: Adds savory depth to the sauce base.
2 cloves garlic, minced: Fresh garlic to enhance the sauce’s flavor.
1 cup heavy cream: Creates the luscious, creamy texture of the sauce.
1/2 cup chicken broth: Adds moisture and a subtle savory note to the sauce. Use a low-sodium version to control saltiness.
Fresh basil for garnish: Adds a bright, herbal finish to the dish.

Hardware & Gadgets

Large mixing bowl: For combining the meatball ingredients.
Large skillet or sauté pan: To brown meatballs and cook the sauce.
Pot for boiling pasta: Essential for cooking the cavatappi.
Blender or food processor: To purée the red bell pepper and onion for a smooth sauce.
Wooden spoon or spatula: For stirring the sauce gently.
Colander: For draining the cooked pasta.

Build Creamy Red Pepper Turkey Meatball Cavatappi Step by Step

Step 1: Make the Turkey Meatball Mixture

In a large mixing bowl, combine the ground turkey, breadcrumbs, grated Parmesan, egg, garlic powder, dried Italian herbs, salt, and pepper. Use your hands or a spoon to gently mix until everything is just combined. Be careful not to overmix, as that can make the meatballs tough.

Step 2: Shape and Brown the Meatballs

Form the mixture into small meatballs, roughly one inch in diameter. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Brown each side for about 3-4 minutes until golden but not fully cooked through. Remove meatballs and set aside.

Step 3: Prepare the Red Pepper Sauce Base

Add the remaining olive oil to the skillet. Toss in the chopped onion and cook for 4-5 minutes until softened. Add the minced garlic and cook for another minute until fragrant. Transfer the sautéed onion and garlic, along with the chopped red bell pepper, to a blender or food processor. Purée until smooth.

Step 4: Cook the Sauce

Pour the red pepper purée back into the skillet. Stir in the heavy cream and chicken broth. Bring the mixture to a gentle simmer over medium-low heat, stirring frequently. Cook for about 5 minutes until the sauce thickens slightly.

Step 5: Finish Cooking Meatballs in the Sauce

Carefully add the browned meatballs back into the sauce. Cover the skillet and simmer for 10-12 minutes until the meatballs are cooked through and tender.

Step 6: Cook the Cavatappi Pasta

While the meatballs finish cooking, bring a large pot of salted water to a boil. Add the cavatappi and cook according to package directions until al dente, usually about 9-11 minutes. Drain well.

Step 7: Combine and Serve

Toss the drained cavatappi pasta into the skillet with the creamy red pepper turkey meatball sauce. Stir gently to coat the pasta evenly. Garnish with fresh basil leaves and an extra sprinkle of Parmesan if desired. Serve immediately.

No-Store Runs Needed

Ground turkey is a staple in most freezers or can be swapped with chicken if preferred.
Breadcrumbs can be substituted with crushed crackers or oats in a pinch.
Parmesan cheese adds richness but can be omitted or replaced with any hard cheese you have.
Red bell pepper and onion are common produce items; frozen bell peppers work well too.
Heavy cream can be replaced with full-fat coconut milk for a dairy-free twist.

Cook’s Notes

For perfectly tender meatballs, avoid overworking the turkey mixture. Gently combine ingredients for the best texture.
If you prefer a chunkier sauce, pulse the red pepper mixture less or simply sauté chopped red peppers instead of puréeing.
Adding fresh herbs like basil and oregano into the meatball mixture can elevate the flavor even more.
Use a low-sodium chicken broth to better control the saltiness of the sauce.
Leftover sauce can also be used over roasted vegetables or as a dip.

Store, Freeze & Reheat

This Creamy Red Pepper Turkey Meatball Cavatappi stores beautifully in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of cream or broth to loosen the sauce and warm gently on the stovetop or in the microwave.

For freezing, separate the meatballs and sauce from the pasta. Freeze the sauce and meatballs in a sealed container for up to 2 months. Thaw overnight in the refrigerator and reheat on the stove, cooking fresh pasta to serve alongside.

Your Questions, Answered

Can I use a different type of pasta?

Absolutely! While cavatappi is ideal for holding onto the creamy sauce, penne, rigatoni, or fusilli are excellent alternatives that will work just as well.

Is there a lighter version of this recipe?

Yes. You can substitute the heavy cream with half-and-half or a mixture of milk and Greek yogurt for a lighter sauce. Just be careful not to boil the sauce vigorously to prevent curdling.

Can I make these meatballs ahead of time?

Definitely. You can prepare and shape the meatballs a day in advance and store them in the refrigerator. They can also be frozen raw on a baking sheet, then transferred to a freezer bag for up to 3 months.

What if I don’t have fresh basil?

Dried basil or Italian seasoning can be used in the sauce or meatballs, but fresh basil added at the end provides a lovely bright flavor and aroma that’s worth seeking out if possible.

Healthy-ish Favorites

Italian Zucchini Meatball Soup – A low-carb, comforting soup packed with veggies and tender meatballs.
Creamy Roasted Red Pepper Rigatoni – A rich, flavorful pasta dish with a luscious red pepper sauce.

Final Thoughts

This Creamy Red Pepper Turkey Meatball Cavatappi is a delicious blend of creamy comfort and wholesome ingredients that will quickly become a favorite in your recipe rotation. It’s approachable, flavorful, and perfect for those nights when you crave something both satisfying and a little special. The combination of tender turkey meatballs and a luxurious red pepper cream sauce offers a fresh twist on classic pasta dishes. Whether you’re cooking for family or friends, this meal delivers on taste and texture every time. Give it a try, and you might just find yourself making it on repeat!

Savor every bite of this delightful pasta creation that’s as nourishing as it is indulgent. Enjoy!

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