Orecchiette Pasta with Mini Turkey Meatballs, Swiss Chard, and Heirloom Tomatoes in a Garlic Parmesan Olive Oil Sauce

Servings: 4-6

Ingredients

• 1 package orecchiette pasta
• 7 oz organic ground turkey
• 5 leaves Swiss chard, chopped
• 2 large heirloom tomatoes, diced
• 4 cloves garlic, minced
• 1/2 shallot, finely chopped
• 1/3 cup olive oil, plus more if needed
• 1/2 cup grated Parmesan cheese
• 1/2 tbsp garlic powder

For the Turkey Meatballs:

• 1 tbsp black pepper
• 1 tbsp dried parsley
• 1 tbsp onion powder
• 1 tbsp dried chives
• 1 tsp salt
• 1 tsp red pepper flakes

Directions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the turkey meatballs: In a large bowl, combine the ground turkey with pepper, parsley, onion powder, chives, salt, and red pepper flakes. Mix thoroughly. Form the mixture into small balls, slightly larger than a quarter, and place on the prepared baking sheet.
3. Bake for 25 minutes or until fully cooked.
4. Cook the pasta: While the meatballs are baking, boil water in a large pot and cook the orecchiette according to package instructions until al dente.
5. Sauté the aromatics: In a large skillet or sauté pan, sauté the minced garlic and chopped shallots over medium heat until just golden, about 1-1.5 minutes.
6. Combine ingredients: Once the meatballs are done, add them to the skillet with the garlic and shallots. Toss in the cooked pasta, chopped Swiss chard, and diced tomatoes. Stir and cook for an additional 1-2 minutes until heated through.
7. Finish the sauce: Drizzle in the olive oil and sprinkle in the garlic powder and grated Parmesan. Stir well. If the mixture seems dry, add a little more olive oil. Season with salt and pepper to taste.

This pasta dish combines the savory flavors of turkey meatballs with the freshness of Swiss chard and tomatoes, all brought together by a light but flavorful garlic Parmesan olive oil sauce. It’s perfect for a family dinner or a comforting meal prep option.