Turkey Meatballs with Tomato Parmesan Pasta

• turkeypatted dry24 oz
• whole-wheat pasta12 oz
• tomato sauce2 cup
• broccoli florets12 oz
• onionfinely diced1/2
• garlicminced4 clove
• grated parmesan4 tbsp
• cooking oil4 tsp
• dried thyme1/2 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Finely dice the onion and mince the garlic. Do not rinse the turkey. Wash the cutting board, knife and your hands with soap and water before touching other ingredients.
2. 2Pat the turkey dry, then season it with kosher salt, black pepper and dried thyme. Mix in half of the onion and half of the garlic, then shape into small meatballs.
3. 3Heat the cooking oil in a large skillet over medium heat. Add the meatballs and sear for 6-8 minutes, turning often, until browned on several sides and the centers reach 165F (74C). Transfer them to a plate. Wash the board, knife and your hands with soap and water before touching anything else.
4. 4Bring a pot of water to a boil, salt it well, and cook the whole-wheat pasta until al dente, tender with a firm center; start tasting 2 minutes before the package time. Drain it.
5. 5Return the skillet to medium heat. Add the remaining onion with a pinch of salt and cook for 3-4 minutes, until translucent and softened. Add the remaining garlic and cook for 30-60 seconds, until fragrant.
6. 6Stir in the tomato sauce and return the meatballs to the skillet. Simmer for 5-7 minutes, until the sauce is hot and coats the meatballs; taste and adjust with kosher salt and black pepper.
7. 7Steam or microwave the broccoli until crisp-tender, about 3-5 minutes, then season with a pinch of kosher salt and black pepper. Toss the pasta with the sauce, top with the meatballs and broccoli, and finish with grated parmesan.