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Ingredients

Serves 4

• Coarse salt and ground pepper
• 3/4 pound ground turkey (93 percent lean, dark meat)
• 1/4 cup plain dry breadcrumbs
• 2 garlic cloves, minced
• 1 large egg, lightly beaten
• 1/4 cup grated Parmesan cheese
• 1/2 cup chopped fresh parsley
• 2 tablespoons butter
• 1 pint grape tomatoes, halved
• 8 ounces orecchiette or other short pasta
• 1/2 pint bocconcini (about 20 balls)

Description

Dark-meat Turkey Yields More Tender Meatballs Than Turkey Breast. Tossing The Hot Pasta With The Meatballs And Bocconcini Melts The Cheese A Bit. Look For Bocconcini At Specialty Food Stores And Italian Markets, As Well As Many Supermarkets; They\'re Usua

Martha Stewart