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Italian Penne Pasta With Meatballs And Mushrooms recipe

#Italian #pennepasta #meatballs #mushrooms

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2 pounds lean ground turkey
1 cup panko breadcrumbs
1/2 cup finely chopped carrots
1/4 cup finely chopped zucchini
1/4 cup finely chopped onion
2 large eggs
2 Tablespoons dried oregano (or mixed herbs)
1 Tablespoon coarse sea salt
2 Tablespoons olive oil
3/4 cup chicken broth (canned or homemade)
3 cups sliced button mushrooms
3 Tablespoons butter, divided
1/2 cup all purpose flour
2 1/2 cups chicken stock
1/2 cup cream
4 Tablespoons grated parmesan cheese
salt and pepper to taste
454 gram (16 ounce) penne pasta
fresh basil for garnish

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In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, mixed herb/oregano seasoning, and salt. Combine well; form into 1-inch balls. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes. Add cup chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed.

Cook the penne pasta as instruction on box.


Saute mushrooms in 1 tablespoon butter until they lose their moisture and begin to brown (about 10-12 minutes) set aside. In a saucepan cook 2 tablespoons butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color. Whisk in chicken stock, stirring until the mixture thickens. Lower heat and simmer for about 10 minutes. Add in the cream, and Parmesan cheese ; whisk until combined, then add in sauted mushrooms; simmer for additional 5-7 minutes, or until the sauce coats the back of the spoon. Season with salt and pepper.

Serve hot over penne with meatballs.