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Ingredients
Scale
- ¼ cup grated parmesan cheese, use good quality
- 1 slice white bread, about 30 grams, crumbled or ⅓ cup breadcrumbs
- ¾ cup + 3 tablespoons 2% milk, divided
- 3 cloves garlic, finely chopped or grated, divided
- 1 teaspoon kosher salt, divided
- 2 teaspoons onion powder, divided
- 8 ounces 93% ground turkey, or your favorite ground meat
- ½ tablespoon olive oil
- 8 ounces anellini pasta, uncooked
- 2 cups chicken bone broth, i used swansons
- 1 teaspoon italian seasoning
- 1 cup crushed tomatoes, i used tuttorosso
Instructions
- Combine parmesan, crumbled bread, 3 tablespoons milk, 1 clove garlic, ½ teaspoon salt, and 1 teaspoon onion powder in a medium bowl. Let the bread soak in the milk, then mix in the ground meat and shape into mini balls of about ½ tablespoon each.
- Heat olive oil in a large deep skillet over medium-low heat. Brown the meatballs on each side for about 2 minutes, then remove and clean the pan.
- Spray the skillet with oil, add the remaining garlic and pasta, and toast for 2-3 minutes until aromatic. Pour in the bone broth, Italian seasoning, onion powder, remaining milk, crushed tomatoes, and the rest of the salt. Bring to a boil, then add meatballs, stir, cover, and reduce heat to medium-low. Cook for 10 minutes.
- Uncover and stir; continue cooking, covered, until the pasta is al dente and the sauce is thick, about 10-12 minutes, ensuring the dish is saucy but not as dry as mac and cheese.
Notes
Use high-quality parmesan for better flavor.
Adjust the consistency by adding more broth if necessary.
Feel free to add your favorite herbs or spices for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg