Pesto Turkey Meatballs with Brothy Orecchiette and Zucchini

Ingredients

2-4 tablespoons olive oil plus more for coating sheet pan

1 pound ground turkey about 455 grams

1/2 cup panko breadcrumbs or another plain, dry breadcrumb

1 cup basil pesto divided, homemade or store bought

4 cloves garlic cloves minced, divided

2 tablespoons parmesan cheese grated, plus more to serve

1 tablespoon water

2 teaspoons kosher salt divided

to taste black pepper freshly ground

1 egg large

1 pound zucchini or summer squash sliced into 1/4″ half-moons

1 pound dried orecchiette about 455 grams

2 cups chicken or vegetable broth see note

Equipment

oven

sheet pan

mixing bowl

large pot

broiler

Directions

Add 1/2 cup of remaining pesto and stir just until warmed. Transfer meatballs and zucchini to the pot, and add the drained pasta. Cook everything together, tossing to evenly coat, for 1 to 2 minutes.

Preheat your oven to 450°F. Coat a large sheet pan with oil, or line it with nonstick foil for easier cleanup.

Combine ground turkey, panko, 1/4 cup of pesto, half the minced garlic, grated parmesan, water, kosher salt, black pepper, and egg in a large bowl. Mix until just combined. Form meatballs using a heaped tablespoon or a 1.5-tablespoon scoop. Roll them briefly in your palms to smooth them, and space them out on the prepared sheet pan.

Toss zucchini in a big bowl with 1 to 2 tablespoons olive oil, kosher salt, and black pepper. Scatter zucchini around the meatballs on the tray.

Transfer the tray to the oven and roast for 15 to 18 minutes, until meatballs are cooked through. For better color, transfer meatballs and vegetables to your oven’s broiler for 3 to 4 minutes.

In a large pot of well-salted water, cook orecchiette until 1 minute shy of done. Drain the pasta, reserving 1 cup of pasta water (and up to 3 cups if using bouillon base).

Heat the empty pasta pot over medium-high heat and add 2 tablespoons of olive oil and the remaining minced garlic. Cook garlic until just golden at the edges, about 1 minute.

Add 2 cups of broth and bring it to a simmer.

Distribute meatballs, zucchini, and orecchiette to serving bowls, ladling over any pesto broth left in the pot. Finish with an additional spoonful of pesto, salt, pepper, and grated parmesan cheese. Serve immediately.