Creamy Turkey Meatball Pasta

The Story

Started with giant bolting green onions from the garden — the kind with flower buds forming on top. Had some turkey meatballs and incredible A2 heavy cream. The kind of Tuesday night that writes its own recipe.

Ingredients

• 8-10 turkey meatballs
• 1 cup A2 heavy cream
• 3-4 cloves garlic, sliced
• Pinch of red pepper flakes
• 2 tbsp butter
• Splash of white wine (or chicken broth or pasta water)
• 1 cup freshly grated Parmesan
• 12 oz rigatoni or pappardelle
• Garden green onions (non-bolting ones), sliced
• Fresh parsley or thyme
• Lemon zest (optional)
• Freshly grated nutmeg (tiny amount)
• Salt and black pepper to taste
• Olive oil

Steps

1. Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
2. Brown the meatballs in a large pan with olive oil over medium-high heat. Set aside.
3. In the same pan, melt butter. Add sliced garlic and red pepper flakes, cook 30 seconds until fragrant.
4. Deglaze with white wine or broth, scraping up the fond. Let reduce by half.
5. Pour in the cream. Simmer on medium 3-4 minutes until it coats the back of a spoon.
6. Stir in the Parmesan until smooth and silky. Add a tiny grating of nutmeg.
7. Nestle the meatballs back in. Simmer 5 minutes to let them absorb the sauce.
8. Toss in the drained pasta. Add pasta water a splash at a time until the sauce clings.
9. Finish with sliced green onions, fresh herbs, lemon zest, and black pepper.

Notes

• The A2 cream makes the sauce noticeably richer than regular heavy cream
• If your green onions have flower buds, those are edible too — toss them in
• For crispy onion topping: thinly slice greens and fry in oil until golden