Cacio e Pepe with Turkey Meatballs

A great weeknight meal - and the best part? It freezes perfectly. These Turkey Spinach Parmesan Meatballs whip up in minutes. I love to eat them with cacio e pepe and coat the meatballs in arrabbiata sauce or on top of a bed of lettuce dressed with a light vinaigrette.

RECIPE

Ingredients:

• For the turkey meatballs:

  • 1 pound ground turkey

  • 2 eggs

  • 3 garlic cloves, minced

  • ½ cup seasoned breadcrumbs

  • ½ cup spinach, chopped

  • ½ cup parmeggiano-reggiano, freshly grated

  • ¼ cup red onion, diced

  • 1 teaspoon paprika

  • ½ teaspoon onion powder

  • Salt and Pepper to taste

• For the Cacio e Pepe

  • 12 ounces spaghetti or bucatini

  • 3 tablespoons butter

  • 1 - 2 teaspoons freshly cracked pepper

  • 1/2 cup parmeggiano-reggiano, freshly grated

  • 1/2 cup pecorino, freshly grated

  • Chili flakes

Instructions:

• Preheat oven to 400 degrees F. Line baking sheets with parchment paper and set aside. 

• In a large bowl combine turkey, eggs, garlic, breadcrumbs, spinach, parmesan, onion, paprika, onion powder, salt, pepper. Mix until evenly combined. Roll into lime-sized balls and place on prepared sheet. Cook for 20-25 minutes until the edges begin to brown and are cooked through.

  • Optional: I tossed my meatballs with some jarred Rao’s I had on hand to add a depth of sweetness

• Meanwhile, cook the pasta in a heavily salted pot of water until al dente. Reserve 1 cup of pasta water.

• As the pasta cooks, melt the butter in a large sauté pan over medium heat. Add the pepper and let it cook for 30 seconds, then turn off the heat. Use tongs to transfer the pasta to the pan with the melted butter and pepper. Add 1/3 cup of the starchy pasta water to the pan and toss the pasta to combine. Add in half of the cheese and toss the pasta briefly to coat. Add in the remaining half of the cheese and continue tossing the pasta, adding in splashes of pasta water if needed to thin out the sauce, until the cheese is melted and forms a smooth and glossy sauce.

• Pour pasta into desired serving bowls and top with meatballs. Garnish with more freshly cracked pepper, chili flakes, and parm.