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Mini Turkey Meat Ball Pasta with Swiss Chard and Tomatoes in a Light Olive Oil, Garlic and Parmesan Sauce

Serves 4 to 6


  • 1 Package of Orecchiette Pasta
  • 1 7oz Package of Organic Turkey
  • 5 Leaves of Swiss Chard
  • 2 Large Heirloom Tomatoes
  • 4 Garlic Cloves
  • 1/2 Shallot
  • 1/3 Cup Olive Oil
  • 1/2 Cup Parmesan Cheese
  • 1/2 Tablespoon Garlic Powder


Turkey Seasoning:

  • 1 Tablespoon Pepper
  • 1 Tablespoon Dried Parsley
  • 1 Tablespoon Onion Powder
  • 1 Tablespoon Dried Chives
  • 1 Teaspoon Salt
  • 1 Teaspoon Red Pepper Flakes


  1. Preheat oven to 375 F
  2. In a large bowl combined turkey and all turkey seasonings; mix well.
  3. On a cookie sheet with parchment papper roll your turkey into small balls (a little larger than the size of a quarter).
  4. Place turkey balls on the cookie sheet and bake for 25 minutes.
  5. Boil water and cook pasta according to package.
  6. Saute in a large pan or skillet (I used my Le Creuset Braiser ) your diced garlic and shallots over medium heat until barley lightly golden brown (about 1 to 1.5 minutes).
  7. Leave the garlic and shallots in the skillet, off the burner until turkey balls are ready.
  8. Throw turkey balls in with the garlic and the shallots and saute on medium heat.
  9. Add in pasta, chopped chard and tomatoes. Heat up for 1 to 2 minutes.
  10. Add in olive oil, garlic powder and parmesan cheese. Add more oil to taste if too dry.
  11. Add salt and pepper to taste.


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