Parmesan Cream Pasta with Meatballs

Hope everyone had a fun and exciting (or chill and relaxed if you preferred) weekend!

Ours was great! I made this recipe for friends on Friday night.

Saturday we hung out here. Great beers and I suggest the Patty Melt!

photo 1

And Sunday we visited the Franklin Main Street Festival. Lots of great vendors and a good turnout. It ended up being beautiful outside after Saturday’s torrential downpours.

I never liked meatballs before I started this blog and now I feel like I make them all the time. They are very versatile.

photo 3 (1)

This pasta dish is really a treat. It has real cream, lots of Parmesan and any creamy pasta dish deserves mushrooms if you ask me.

photo 3

the stars

photo 5

green onions and mushroom

i used corkscrew pasta because it screams “fun”

photo 1 (1)

never a bad move

photo 3 (2)

this pasta was so creamy!

photo 2 (1)

it was like the perfect bite every time

photo 1 (2)


for the meatballs: 


1 pound lean ground turkey (93/7)

1/2 a bunch (3) green onions, finely chopped

1 egg

3 cloves garlic, minced

1/4 cup chopped fresh parsley, plus more for sprinkling

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

20 grinds fresh pepper

1 teaspoon salt

3 ounces of fresh mozzarella, grated

1/2 cup panko seasoned breadcrumbs

1/4 cup freshly grated parmesan

for the pasta:

1/2 bunch green onions, chopped

3 tablespoons olive oil

1 (8) ounce package of mushrooms

2 tablespoons of all purpose flour

2 1/2 cups of chicken broth

2/3 cup heavy cream

salt and pepper

1 pound dried pasta, such as rotini, cooked according to packaged instructions

instructions and directions: 

Combine all ingredients and form into 1-1 1/2 inch meatballs.

Bake on parchment lined cooking sheet for 25-30 minutes or until cooked through.

Meanwhile,  heat oil in a large skillet or saucepan over medium heat. Add 1/2 cup scallions and mushrooms. Cook, stirring occasionally, about 5 minutes. Add flour, and cook, stirring constantly, 2 minutes more. Season with salt and pepper. Add broth; cover and simmer 20 minutes.

Add cream, and 1/2 cup Parmesan, and stir until sauce is slightly thickened. Add meatballs and pasta and stir gently to combine.

Top with parsley and Parmesan.

adapted from my recipes


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: