Turkey Meatball Tortellini

turkey meatball tortellini pasta cherry tomatoes one pot dinner

Let me tortellini on you for support.
For those weary of calories, neither fear nor fret- this recipe has been skinny-ed down so that you may enjoy it to the fullest, sans remorse. The meatballs are made with ground turkey, one of the healthiest options for meat, and you can easily alter the amount of tortellini you allow in the pot... but set a pound of those little cheesy half-moons in front of me and there is no turning back! Here is the recipe for guilt-free meatball pasta. Enjoy!

Turkey Meatball Tortellini

Prep Time: 15 mins | Cook Time: 30 mins | Serves 6+



  • 1 lb. ground turkey
  • 2 tbs. Heinz ketchup
  • 1 egg, beaten
  • 2 sandwich slices of bread soaked in milk, then smooshed
  • 1/8 c. dry bread crumbs (just a couple of sprinkles)
  • 1 tbs. Worschestershire sauce
  • 1 cup Parmasan cheese, grated/shaved/shredded
  • 2 tsp. garlic salt
  • 1 tsp. pepper
The Steps
  1. Combine all the ingredients for the meatballs in a large mixing bowl. Your hands are your best tools! Just make sure they are clean. Hopefully I do not need to iterate that. Squish and mend together all the ingredients- mixture should feel mushy, a little sticky, but not too wet. Add extra bread crumbs if it seems fit. 

  2. Line a cookie sheet with aluminum foil. Using a teaspoon measure, roll mix into balls and place onto the sheet until filled halfway. You will need the other side of the sheet to place the seared meatballs. Place a deep-set skillet over medium-low heat and add 2 tbs. of olive oil. Once the oil is hot, place no more than 10 meatballs into the pan at a time.

  3. Let the meatballs cook on one side for about 3 minutes. Using tongs, flip the meatballs over and cook for another 3 mins. Once both sides are crisp, remove from heat and place on foil-covered cookie sheet. Repeat with remaining meatballs until all have been seared on both sides.

  4. Place the chicken broth into a sauce pan over high heat. Once boiling, add in the package of tortellini, and be sure to add in a tiny glub of olive oil so that the goodies don't stick together. Cook for about 7 minutes and then remove from heat (but DO NOT drain!!!!)

  5. In the same pan as the meatballs were cooked, place the diced onion and cook until steamy, or about 5 minutes. Add in the white wine and cook for another 5 mins. Add in the garlic, the balsamic vinegar, and the garlic salt and pepper. I love to add in a little crushed red pepper as well, but this is up to you- if you like the heat then toss it on in. At this point, you can add in the halved cherry tomatoes.

  6. Be sure to mix in well so that nothing on the bottom burns. Turn down the heat to low and add the seared meatballs back to the mix. Here comes the fun! (As a precautionary warning, if your skillet is not super deep-set, it is now that you would transfer to a large stock pot.) Pour the whole sauce pan of tortellini and chicken broth into the meatball/tomato/onion & garlic delightfulness. Let simmer on low, low heat for about 10 minutes.

  7. Just before serving, add in the Parmesan cheese and stir. Make sure you get a good scoop of the broth; you will not regret any extra slurps!!

If you make this recipe, let me know! Leave a comment, let me know what you think + be sure to tag any pictures with #TheSavvySpoon on Instagram!


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