Greek Turkey Meatballs with Elbow Macaroni

One pot wonder comin’ at ya!

Okay, there’s a tiny bit of legwork up front, but you can whip up the meatballs AND the yogurt drizzle whenever you want. Early in the day perhaps. Right at dinnertime. It’s all pretty simple, and you’ll faaaaa-lip over how it tastes. And yes we’re drizzling yogurt over a pasta dish. Wanna make something of it?

Let us peepeth.

If you can’t find the snack peppers, just slice up a bell pepper. My kids love these snack peppers (no heat, just sweet) for snacks, and I find them adorable in this. But I need a life.

You can sub in ground beef, chicken or pork here. I just dig turkey. But you fly, little bird.

We’re making some seriously delish meatballs. Mint + parsley + garlic + parmesan. TOO good.

You can’t tell me those aren’t cute as buttons. I mean peppers. Pepper buttons?

Never mind.

Jank photo, but we’ll sear our meatballs until browned all over. Your cheese may stick to the pan a bit, so use a good sturdy spatula to gently turn them and you’ll be good.

We’ll add in some elbow mac (or whatever small pasta you have in the pantry) and simmer in chicken stock with the peppers for under ten minutes. Then we nestle the meatballs back in and drizzle with a tangy yogurt sauce that just takes it to 11.

Really.

I mean it.

Complete deliciousness. The mint shines in this, so don’t skimp. The peppers are earthy and the meatballs pungent with garlic and herbs. Mmmmmm mmmm!

Have I convinced you yet? Weeknight dinner perfection.

Add it to this week’s menu or I may scream.

Greek Turkey Meatballs with Elbow Macaroni

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Ingredients

• 1 pound ground turkey
• 1 cup loose mint and parsley
• 2 cloves garlic
• 1 Tbs. Extra virgin olive oil
• 1/3 cups parmesan cheese
• 4 mini salad peppers, thinly sliced
• 1 1/2 cup elbow macaroni
• 5 oz Greek yogurt
• Juice from half a lime
• 1 garlic clove
• 3 mint leaves
• Splash of water
• 2 cups chicken stock
• Coarse salt
• Extra mint, minced as garnished

Instructions

1. To a small food processor, add the parsley, mint, two garlic cloves, the olive oil and a pinch of salt. Process until it’s finely minced.
2. In a large bowl, mix together the ground turkey, herb mix and parmesan cheese. Add another pinch of salt and form into 1-inch meatballs.
3. Sear the meatballs in a hot skillet until browned all over, 8-10 minutes. Remove the meatballs from the pan and add the sliced peppers. Add a splash of water to loosen the browned bits in the pan, creating a tiny sauce. Season the peppers with another pinch of salt and sauté for about three minutes, until they begin to soften.
4. Add the pasta and the chicken stock, keeping the heat on a medium and stirring as it cooks. Let it simmer roughly six minutes, until the pasta is al dente. Add the meatballs back to the pan.
5. Back in the food processor, add the Greek yogurt, lime juice, three mint leaves and the garlic clove. Process until smooth. Add a splash of water to thin if needed.
6. Drizzle the yogurt sauce over the pasta, along with extra mint for garnish. Serve immediately!
7. Serves four.

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https://bevcooks.com/2024/05/greek-turkey-meatballs-with-elbow-macaroni/

I mentioned the one pot wonder part, right?