1. Pour ¼ cup milk over panko in a medium bowl; set aside.
2. Heat 1 tablespoon olive oil in a large, deep-sided skillet over medium-
high heat. Add half the chopped onion, and cook 5 minutes or until onion is
translucent. Stir in 2 minced garlic cloves; cook 30 seconds. Remove pan from
heat, and let onion mixture cool slightly.
3. Add turkey, egg, onion mixture, salt, and pepper to reserved panko mixture
in bowl; mix together with your hands just until combine. Form into
meatballs.
4. Heat remaining 1 tablespoon olive oil in skillet over medium-high heat;
add meatballs, in 2 batches, cooking just until browned. Remove meatballs
from skillet with a slotted spoon; set aside.
5. Reduce heat to medium, and add remaining onion; cook 5 minutes or
until translucent. Stir in remaining garlic cloves, dried crushed red
pepper, and oregano; cook 30 seconds. Add butter to pan, cooking just
until melted; whisk in flour. Cook 1 minute, whisking constantly.
Slowly add remaining milk to pan, whisking constantly until mixture is
smooth; add cheeses, stirring until melted. Stir in tomato sauce.
6. Add reserved meatballs to sauce in pan; reduce heat, and simmer.
7. Meanwhile, cook pasta in boiling salted water according to package
directions. Serve pasta topped with sauce and meatballs. Garnish, if
desired. Makes 6 servings.
Originally Submitted
6/24/2013
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You can add this Linguine w/Turkey Meatballs and Pink Lasagna Sa recipe to your own private DesktopCookbook.
