Recipes from An Epicurious Lifestyle's kitchen

Tag: Pasta

Crab Tortelli

Crab Tortelli

You know how you could have looked at something a hundred times and then for some reason something just clicks…and you wonder why it took so long for you to figure it out! That would be the tortelli for me! I was looking through my […]

Chorizo Lasagna

Chorizo Lasagna

Chorizo Lasagna 8-10 servings Ingredients 1 ½ pounds loose (not in the casing) Spanish Chorizo sausage 4 scallions, finely diced 4 oz. drained ricotta cheese 4 oz. mascarpone cheese 4 oz. goat cheese Parmesan cheese, grated for top of lasagna Salt and pepper to taste […]

Turkey Meatballs with Sun-dried Tomato Sauce

Turkey Meatballs with Sun-dried Tomato Sauce

This meatball recipe comes from Giada De Laurentiis’s cookbook Everyday Pasta. I used a different sauce because I didn’t have all the ingredients she was asking for but, I thought that the sweet-ness from the sun-dried tomatoes complemented the meatballs just fine. I also served it over creamy polenta ~ yum!

Turkey Meatballs with Sun-dried Tomato Sauce

6 to 8 servings

Turkey Meatballs

3 tablespoons olive oil

2 ounces pancetta, finely diced

½ yellow onion, finely diced

1 pound ground turkey

½ cup freshly grated Romano cheese

¼ cup chopped flat-leaf parsley (I used basil instead)

¼ cup plain bread crumbs

¼ cup chopped sun-dried tomatoes

2 eggs, lightly beaten

¾ teaspoon salt

¾ teaspoon freshly ground pepper

Preheat oven to 450 degrees. Heat olive oil in a medium, heavy skillet over medium heat. Add the pancetta and cook for about 2 minutes. Add the onion and continue to cook until the pancetta is crisp and the onion is tender, about 4 minutes more. Remove from the heat and let cool.

In a large bowl, combine the pancetta-and-onion mixture with the remaining meatball ingredients and stir to combine. Form the turkey mixture into balls about 2 inches in diameter, using about 2 tablespoons for each, and place on a foil-lined and greased baking sheet. Bake for 20 minutes.

Sun-dried Tomato Sauce

¼ cup olive oil

1 chopped onion

1 carrot chopped

1 cup sun-dried tomatoes

2 garlic cloves

About 6 large basil leaves

Salt and pepper to taste


In a large saucepan heat the olive oil over medium-high heat, then and add the chopped onion and carrot. Cook until softened. Then add the sun-dried tomatoes, garlic, basil, salt, and pepper cook for about 3 minutes until all is incorporated. Add enough water to cover the ingredients. Turn up heat to bring to a boil, then cover and turn heat down to a simmer. Simmer about 15 minutes or until water has evaporated. Take off heat and let cool slightly before adding to food processor. Process until all is incorporated.

To assemble:

Use whatever starch you like: pasta, polenta, risotto…etc.

I used polenta. Put polenta on platter and arrange meatballs and sauce on top. Garnish with basil and Romano cheese!

Peter Wine Pick: Ravenswood Zinfandel

~Happy Cooking!