Cavatelli with Meaballs & Broccolini

Cavatelli with Meaballs & Broccolini
Servings: 6 Prep 30 mins Freeze 10 mins if desired Cook 16 mins


  • 1/4 cup Italian-style bread crumbs
  • 2 tablespoons milk
  • 1 pound ground turkey
  • 1 cup large egg
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley
  • 1 clove garlic, pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons olive oil
  • 2 bunches Broccolini, cut into 2-inch pieces, or 6 cups broccoli florets
  • 2 pkg (13 oz each) frozen cavatelli pasta
  • 1/4 cup olive oil
  • 2 garlic cloves, sliced
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup grated Parmesan cheese, plus grated cheese for garnish (optional)

Make It


1. In a large bowl, combine bread crumbs and milk. Add ground turkey, egg, Parmesam, parsley, garlic, salt and pepper. Gently work to combine. With wet hands, shape into about 45 balls, using a heaping teaspoon of mixture for each. Freeze 10 minutes, if desired.


2. Bring a large pot of salted water to boiling. Add broccolini and cook 3 minutes (MAYBE LESS; I USED BROCCOLI). Remove with a slotted spoon to a bowl and set aside. Return water to boiling. Add cavatelli to boiling water and cook 5 to 6 minutes. Drain, reserving 1/2 cup cooking water.

3. While the pasta boils, cook meatballs. Heat 2 tbsp of the oil in a large skillet over medium-high heat. Add half the meatballs and brown on all sides, about 5 minutes. Remove to a plate and repeat with remaining tbsp oil and remainng meatballs. Remove from heat.

4. Pasta: Heat cup olive oil in pasta pot over mediumhigh heat. Add garlic and red pepper flakes; cook 1 minute. Stir in broccolini and meatballs and cook 2 minutes. Remove from heat and add pasta, some of the reserved pasta water and the grated cheese. Toss to combine. Spoon into bowls and top with additional cheese, if desired.