This simple fresh cherry tomato pasta dish is one of my favorite meals to cook when it’s hot outside, since it’s so light!
Bonus fact? There’s a preeeeeeetty good chance your kids are gonna love this fresh cherry tomato pasta with turkey meatballs, too.
Believe me: I have a very stubborn toddler at home whose meal aversions change with the blowing wind, and she usually eats this pasta dish. So, you know. Take that as a golden recommendation for this great weeknight recipe!
This easy fresh cherry tomato pasta with turkey meatballs is a lightened up version of spaghetti and meatballs.
Instead of heavy marinara, there’s freshly blistered cherry tomatoes. Instead of thick, rich beef or pork meatballs, there’s meatballs made with ground turkey (lower in fat and lighter in flavor!)
One of my favorite ‘kitchen hacks’ is to double the meatball recipe and freeze half. They’re a great pack-able lunch item, so I’ll add them frozen to my kids’ packed lunches before they head to the babysitter in the morning, and they’re thawed and ready to be reheated by lunchtime!
If you’ve got a food processor, use it to make the turkey meatballs!
A food processor will blend the meatballs much faster than using bare hands or a wooden spoon, and so cuts the production time by at least half, if not more. From there, I use a #10 cookie scoop to make the individual balls, line the meatballs on a sheet pan, and bake. Voila- 10 minutes of work for a big batch of freeze-able, dinner-ready meatballs.
Perfect for a busy weeknight dinner on a hot summer evening, this fresh cherry tomato pasta with turkey meatballs is a total winner.
Fresh Cherry Tomato Pasta with Turkey Meatballs
Equipment
Ingredients
For the meatballs:
- 2 pounds ground beef
- ½ cup grated parmesan cheese
- ½ cup seasoned breadcrumbs
- 2 garlic clove
- 1 egg
- ½ cup milk
For the pasta:
- 1 pint cherry tomatoes
- ½ cup grated parmesan cheese
- 8 ounces spaghetti
- ¼ cup fresh basil leaves minced
Instructions
Prep Ahead:
- Preheat the oven to 350*F.
- Add the ground beef, parmesan cheese, breadcrumbs, garlic, egg, and milk or cream to a large food processor and blend until smooth, pausing occasionally to scrape down the sides.
- Remove the mixture from the food processor and roll into balls about 2” wide, placing the balls in rows on a large sheet pan.
- Place the sheet pan in the oven and bake for 40 minutes or until cooked through.
- Once cool enough to handle, transfer the meatballs to a resealable bag or container.
- Meatballs will store in the fridge for up to 1 week or the freezer for up to 3 months.
Prepare From Prepped:
- If frozen, thaw the meatballs in the fridge overnight.
- Bring a large pot of salted water to a boil and add the pasta to it to cook.
- While the pasta is cooking, heat a large saute pan over medium heat with 2 tablespoons of olive oil.
- Sear the meatballs, turning occasionally, until they start to brown.
- Add the cherry tomatoes to the pan, tossing to combine with the meatballs.
- Let the tomatoes cook and start to blister open, using a wooden spoon to press them open and release extra moisture.
- Add half the parmesan and stir to mix.
- When the pasta is cooked, drain, reserving ½ cup pf pasta liquid.
- Add the pasta and reserved liquid to the pan.
- Turn the heat to medium-low and bring to simmer.
- Let the mixture cook for about 5-8 minutes, letting the cheese and starch from the pasta water thicken into a light sauce.
- Add the remaining parmesan and stir.
- Remove from the heat and add the minced basil.
- Serve hot with a side of crusty garlic bread to mop up the sauce.
Make From Fresh:
- Preheat the oven to 350*F.
- Add the ground beef, parmesan cheese, breadcrumbs, garlic, egg, and milk or cream to a large food processor and blend until smooth, pausing occasionally to scrape down the sides.
- Remove the mixture from the food processor and roll into balls about 2” wide, placing the balls in rows on a large sheet pan.
- Place the sheet pan in the oven and bake for 40 minutes or until cooked through.
- Bring a large pot of salted water to a boil and add the pasta to it to cook.
- While the pasta is cooking, heat a large saute pan over medium heat with 2 tablespoons of olive oil.
- Sear the meatballs, turning occasionally, until they start to brown.
- Add the cherry tomatoes to the pan, tossing to combine with the meatballs.
- Let the tomatoes cook and start to blister open, using a wooden spoon to press them open and release extra moisture.
- Add half the parmesan and stir to mix.
- When the pasta is cooked, drain, reserving ½ cup pf pasta liquid.
- Add the pasta and reserved liquid to the pan.
- Turn the heat to medium-low and bring to simmer.
- Let the mixture cook for about 5-8 minutes, letting the cheese and starch from the pasta water thicken into a light sauce.
- Add the remaining parmesan and stir.
- Remove from the heat and add the minced basil.
- Serve hot with a side of crusty garlic bread to mop up the sauce.
Video
Notes
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