Pasta with Turkey Meat Ball

Dinner's not worth making a fuss about. That's why you'll love this speedy spaghetti and meatballs meal that I received from Nubella newsletter. The meatballs are a cinch to make—just mix and shape—and they cook in the same short time as the pasta. And the sauce? It's whatever's in your cupboard, jazzed up with fresh tomatoes. Easy does it.

This is one of my father in laws favorite, John's niece is very good in making this. So here's the recipe. Enjoy!

Work gently when making the meatballs and don't overmix or they'll be tough.
MEATBALLS
1 lb. gound turkey breast
1 small yellow onion, minced, divided
1 egg
1/3 cup fine dry bread crombs
1/3 cup chopped fresh parsley
2 garlic cloves, minced
2 teaspoons finely chopped fresh oregano or
1/2 teaspoon dried
2 teaspoons finely chopped fresh basil or 1/2
teaspoon dried
2 teaspoons finely chopped fresh rosemary or
1/2 teaspoon dried
1 teaspoon salt
1/2 teaspoon pepper

SAUCE
1 (12-oz.) pkg. penne or ziti (tube-shaped pasta)
1 (2 z.) jar spaghetti sauce with herbs
1 tomato, diced
1/2 cup grated Parmesan cheese
1. Heat oven to 500ºF. Line 15x10x1-inch pan with foil; spray with cooking spray.

2. Combine all meatball ingredients until well-blended. Shape into 24 (1-inch) meatballs. Arrange in single layer pan. Bake 10 minutes or until meatballs are no longer pink in center.

3. Meanwhile, cook penne according to package directions; drain.

4. Bring spaghetti sauce and tomato to a boil in large saucepan. Add meatballs with any drippings and penne. Sprinkle each serving with cheese.

Note: Originally published at my bravejournal blog on February 3, 2009. Comments are also copied and pasted here.