Name: Spaghetti Os and Meatballs
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/4 cup Parmesan cheese, grated, good quality; 1 slice white bread, about 30g, crumbled into breadcrumbs; 3 tbsp 2% milk; 1 clove garlic, finely chopped or grated, for meatballs; 1/2 tsp kosher salt, for meatballs; 1 tsp onion powder, for meatballs; 8 oz 93% lean ground turkey; 1/2 tbsp olive oil; 8 oz anellini pasta, uncooked; 2 cloves garlic, finely chopped or grated, for sauce; 2 cups chicken bone broth; 1 tsp Italian seasoning; 1 tsp onion powder, for sauce; 3/4 cup 2% milk, for sauce; 1 cup crushed tomatoes; 1/2 tsp kosher salt, for sauce

Steps

In a medium mixing bowl combine Parmesan cheese, crumbled white bread, milk (for meatballs), garlic (for meatballs), kosher salt (for meatballs), and onion powder (for meatballs). Let the bread soak up the milk before adding ground turkey and thoroughly mixing. Shape into mini meatballs, roughly 1/2 tbsp each.
Heat olive oil in a large deep skillet with high walls over medium-low heat and cook the meatballs, browning about 2 minutes on each side. Do not worry about cooking through — they will finish simmering later. Remove from the pan and wipe the skillet clean.
Spray the skillet with oil and add anellini pasta and garlic (for sauce) over medium-high heat. Toast both until aromatic, 2 to 3 minutes. Add chicken bone broth, Italian seasoning, onion powder (for sauce), milk (for sauce), crushed tomatoes, and kosher salt (for sauce). Bring to a boil over high heat, then add the meatballs back to the pan, stir, cover, and lower heat to medium-low. Cook for 10 minutes.
Uncover and stir. Continue to cook, covered, until the pasta is al dente and the sauce is thickened, about another 10 to 12 minutes. The finished dish should be saucy and slightly soupy with a decent amount of liquid — not dry like a mac and cheese.

Chef's notes

Toasting the anellini dry in the skillet before adding liquid builds a nutty base flavor — don't skip it, and keep stirring so the small rings don't scorch. The meatballs only need to reach an internal temp of 165°F; browning them first (about 2 min per side) gives color and flavor without cooking through, since they finish in the simmering broth. Don't rush the final simmer: anellini is dense and needs the full 20 to 22 minutes total to cook evenly — taste a ring before pulling it off the heat. The most common mistake is letting the sauce reduce too far; the dish should look slightly soupy when you pull it off the heat because the pasta keeps absorbing liquid as it sits. Ground chicken or extra-lean ground beef (93/7) can replace the turkey 1-for-1 with no other changes; leftovers store well in an airtight container for up to 3 days — add a splash of broth when reheating to loosen the sauce.

Source: skinnytaste.com ↗ · rated ★ 4.8 by 15 people there

Spaghetti Os and Meatballs

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