Ingredients
Equipment
Method
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. Mix gently until just combined; avoid overmixing.
Shape and Brown the Meatballs
- Form the mixture into small meatballs about one inch in diameter. Heat 1 tablespoon olive oil in a large skillet over medium heat. Brown meatballs in batches for 3-4 minutes per side until golden but not fully cooked. Remove and set aside.
Prepare the Red Pepper Sauce Base
- Add remaining olive oil to the skillet. Cook chopped onion for 4-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Transfer onion, garlic, and chopped red bell pepper to a blender and purée until smooth.
Cook the Sauce
- Pour red pepper purée back into the skillet. Stir in heavy cream and chicken broth. Simmer over medium-low heat, stirring frequently, for about 5 minutes until slightly thickened.
Finish Cooking Meatballs in the Sauce
- Add browned meatballs to the sauce. Cover and simmer for 10-12 minutes until meatballs are cooked through and tender.
Cook the Cavatappi Pasta
- Boil salted water in a large pot. Cook cavatappi pasta according to package instructions (9-11 minutes) until al dente. Drain well.
Combine and Serve
- Toss drained pasta into the skillet with meatball sauce. Stir gently to coat evenly. Garnish with fresh basil and extra Parmesan if desired. Serve immediately.
Notes
- Avoid overworking the turkey mixture for tender meatballs.
- For a chunkier sauce, pulse the red pepper mixture less or sauté chopped peppers instead of puréeing.
- Use low-sodium chicken broth to control saltiness.
- Leftover sauce can be used over roasted vegetables or as a dip.
- Freeze sauce and meatballs separately from pasta for best results.