Italian Turkey-Capocollo Meatballs & Cellentani Pasta

Italian Turkey-Capocollo Meatballs & Cellentani Pasta

Tonight we’re cooking Italian in our house! These meatballs are slightly different than your average meatball…they’re chock full of ground turkey and Capocollo, a traditional Italian pork cold cut, along with fresh grated Parmesan…super yummy…oh so tender! Combined with a twist of a noodle – the Cellentani – and some sauce – Italian comfort food all the way…

Italian Turkey-Capocollo Meatballs
1 lb ground turkey
3 oz Capocollo
1 slice bread
1/4 cup milk
1 egg
Parmesan cheese
1/2 teaspoon garlic powder
1 teaspoon parsley
1/2 teaspoon salt
dash fresh ground pepper

Gather your ingredients. Pour the milk over the slice of bread and allow to soak while you dice the Capocollo and shred 1/2 cup Parmesan cheese. In a medium bowl, combine the ground turkey, diced Capocollo, bread (torn up), Parmesan cheese, egg, garlic powder, parsley, salt & fresh ground pepper.

Shape into meatballs. Heat a large skillet over high heat. Spray with cooking spray and place meatballs in hot pan. Lower the heat to medium and cook 20-25 minutes, turning occasionally to brown all sides. (Note: do not crowd the meatballs – use a second pan if necessary)

Meanwhile cook the Cellentani pasta noodles as package directs. Drain. Heat your favorite sauce or try these meatballs and Cellentani pasta with Vodka Sauce, Simple Basil & Tomato Sauce, Brandy Tomato Cream Sauce or even a Meatless Bolognese. Delicious!!



This recipe has been shared on Senior SalonInspiration Thursday, The Pin Junkie and Foodie FriDIY….go check it out and then go visit some other great sites!

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Italian Turkey-Capocollo Meatballs & Cellentani Pasta

26 thoughts on “Italian Turkey-Capocollo Meatballs & Cellentani Pasta

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