Mini Turkey Meatball Casserole

Name: Mini Turkey Meatball Casserole
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 6
Cuisine: Italian
Ingredients: 2 slices White Bread (2 slices white bread (crusts removed)); ¼ cup Whole Milk (¼-½ cup milk (I used 2%) — up to 0.5); ½ cup Parmesan Cheese (½ cup parmigiano (freshly grated)); 1 lb Whole Turkey (1 pound ground turkey or chicken); 1 piece Egg (1 large egg); 2 cloves Garlic (1 clove garlic minced + 1 clove garlic minced); 1 ½ tsp Oregano (½ teaspoon oregano + 1 teaspoon oregano); ¼ tsp Dried Parsley (¼ teaspoon dried parsley); ¾ tsp Table Salt (½ teaspoon salt + ¼-½ teaspoon salt — up to 0.5); 1 piece Black Pepper (1-2 dashes pepper — up to 2); 2 tbsp Olive Oil (2 tablespoons olive oil); 2 can Whole Peeled Tomatoes (2 cans pelati tomatoes (nothing added) (14 ounces each)); 1 tsp Basil (1 teaspoon basil (if you prefer you can use 5-6 fresh basil leaves)); ½ cup Water (½-¾ cup water — up to 0.75); ½ cup Mozzarella Cheese (½ cup shredded firm mozzarella); ¼ cup Parmigiano Reggiano (¼ cup freshly grated Parmigiano); ¼ cup White Sauce (¼-½ cup white sauce (homemade or store bought) — up to 0.5); 4 cup Pasta (4 cups cooked short pasta)

Mini Turkey Meatball Casserole - Main Dish,Pasta (Italian)

70 minItalian

Servings6

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Ingredients

For 6 servings

White Bread2 slices · 2 slices white bread (crusts removed)
Whole Milk¼ cup · ¼-½ cup milk (I used 2%) — up to 0.5
Parmesan Cheese½ cup · ½ cup parmigiano (freshly grated)
Whole Turkey1 lb · 1 pound ground turkey or chicken
Egg1 piece · 1 large egg
Garlic2 cloves · 1 clove garlic minced + 1 clove garlic minced
Oregano1 ½ tsp · ½ teaspoon oregano + 1 teaspoon oregano
Dried Parsley¼ tsp · ¼ teaspoon dried parsley
Table Salt¾ tsp · ½ teaspoon salt + ¼-½ teaspoon salt — up to 0.5
Black Pepper1 piece · 1-2 dashes pepper — up to 2
Olive Oil2 tbsp · 2 tablespoons olive oil
Whole Peeled Tomatoes2 can · 2 cans pelati tomatoes (nothing added) (14 ounces each)
Basil1 tsp · 1 teaspoon basil (if you prefer you can use 5-6 fresh basil leaves)
Water½ cup · ½-¾ cup water — up to 0.75
Mozzarella Cheese½ cup · ½ cup shredded firm mozzarella
Parmigiano Reggiano¼ cup · ¼ cup freshly grated Parmigiano
White Sauce¼ cup · ¼-½ cup white sauce (homemade or store bought) — up to 0.5
Pasta4 cup · 4 cups cooked short pasta

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Steps

1FOR THE MEATBALLS
2Soak the bread in milk for about 2 or 3 minutes, then squeeze out moisture and crumble. In a medium bowl combine the crumbled bread with the ground turkey, parmesan cheese, egg, and spices, mix well. Form the mixture into small meatballs.
3In a large frying pan add 2 tablespoons of olive oil and brown meatballs on all sides. Remove the meatballs and set aside.
4FOR THE SAUCE
5In the same pan add the tomatoes, garlic, spices and water, stir to combine, then add the meatballs and gently combine. Cook until thickened.
6While pasta is cooking pre-heat the oven at 350F (180C) and lightly grease a medium to large baking dish.
7While the sauce and meatballs are cooking, cook the pasta a little harder than al dent. Add the drained pasta to the sauce, gently combine, then pour into the prepared baking dish, drizzle with a simple white sauce (bought or homemade). (You can omit the white sauce but believe me it is sooo good with it). Sprinkle with the shredded firm mozzarella and freshly grated parmigiano.
8Bake for about 15-20 minutes. Let sit 5 minutes before serving. Enjoy!