Turkey Meatballs with Angel Hair Pasta is a wholesome, family-friendly weeknight dinner featuring tender ground turkey meatballs stuffed with melted mozzarella and served with delicate angel hair pasta. It’s an easy, approachable recipe that’s perfect when you need a satisfying meal without a lot of fuss.
If you’ve ever doubted that turkey meatballs can be moist and flavorful, these simply may change your mind. The combination of a light breadcrumb binder, a touch of egg, and the surprise of gooey mozzarella inside makes the meatballs tender and juicy — appealing even to picky eaters. —Renee Schettler Rossi
Turkey Meatballs with Angel Hair Pasta
David Leite
Ingredients
- 1/2 pound angel hair pasta
- 1 pound ground turkey
- 1 large egg
- 1/4 cup dried Italian bread crumbs
- Salt and freshly ground black pepper, to taste
- 20 mozzarella cubes (about 1/2 inch / 12 mm)
- A little olive oil
- 2 garlic cloves, finely chopped
- Leaves from 4 sprigs fresh thyme, chopped
- 1/4 cup (2 oz) unsalted butter
- 1/2 cup canned chicken broth or homemade chicken stock
- 1/4 cup chopped fresh parsley
- Finely grated Parmesan or Pecorino Romano (optional)
Instructions
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Bring a pot of salted water to a boil and cook the angel hair pasta according to the package directions. Drain and set aside, reserving a small amount of the pasta water if you like.
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Meanwhile, in a mixing bowl combine the ground turkey, egg, and bread crumbs. Season with salt and freshly ground black pepper.
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To check seasoning, take a pinch of the mixture and cook it in a skillet until done; taste and adjust salt and pepper if needed.
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Form the meatballs by pressing small handfuls of the turkey mixture around each mozzarella cube until each piece of cheese is completely enclosed. You should have about 20 meatballs.
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Heat about 1 1/2 tablespoons olive oil in a large cast-iron or nonstick skillet over medium heat. Add the meatballs and cook until golden brown on the outside and cooked through inside, 5 to 15 minutes depending on size and heat.
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Add the chopped garlic, thyme, and butter to the skillet and cook, stirring frequently, for about 2 minutes until fragrant and the butter has melted.
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Pour in the chicken stock, add the parsley and the cooked pasta, and gently toss everything together over low heat until warmed through, about 5 minutes. If needed, add a splash of reserved pasta water or a bit more stock to loosen the sauce. Taste and adjust seasoning, then serve immediately with a sprinkle of grated Parmesan or Pecorino if desired.
Adapted From
Three Times a Day
Nutrition
Nutrition information is automatically calculated and should be used as an approximation only.
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Recipe Testers’ Reviews
This recipe passed a rigorous blind testing process and earned the Leite’s Culinaria stamp of approval. Read a few of the testers’ comments below.
Pat Francis
Stuffing turkey meatballs with mozzarella adds a fun, indulgent surprise and helps keep the turkey moist. I preferred a slightly thicker pasta, but angel hair worked well when not overcooked. Make sure to seal the cheese well so it doesn’t leak while cooking.
Linda Pacchiano
The thyme, garlic, and parsley deliver bright flavor, and the mozzarella helps address the common dryness of turkey meatballs. The small amount of breadcrumbs keeps the mixture tender but a bit soft to handle. A splash of extra stock or pasta water helps if the pasta absorbs too much sauce.
Nicole C.
This dish is flavorful yet relatively light. It’s affordable, family-friendly, and comes together quickly. A generous sprinkle of Parmesan on top is a lovely finishing touch.
Barb P.
A great, light pasta option for warm weather. The dish is simple, quick, and attractive for an unplanned dinner with friends.
Jackie Gorman
The cheese surprise in the meatballs is a fun and tasty element. For leftovers, I gently sautéed extra garlic in olive oil and reheated the pasta and meatballs for a more pronounced garlic flavor — highly recommended.