Ground turkey meatballs packed with veggies and mozzarella cheese are the perfect complement for orecchiette pasta.
SAVE ON THIS RECIPE!
You can make the meatballs ahead of time and freeze on a sheet pan in a single layer until frozen solid. Move the frozen meatballs to a resealable freezer plastic bag and freeze for 1 month. Bake the meatballs in a 400°F oven for about 30 minutes.
If you don’t have fresh basil, dried oregano is a great substitution in this pasta dish.
There are many sizes of mozzarella balls available today at most supermarkets. I used the smallest I could find, but use whatever size you like and make meatballs to correspond with your preferred size.
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