Pasta with Wild Turkey & Sausage Meatballs

SERVINGS

4

PREP TIME

15 min

TOTAL TIME

45 min

GLUTEN FREE

NO



In this twist on a comfort food classic, standard meatballs are swapped with a blend of ground wild turkey and savory Jones pork sausage.

Recipe featured on Dan Small Outdoors Radio, Wisconsin’s #1 Outdoor Radio Show.


 Enjoy these main ingredient substitutions:

ingredients

2 jars marinara sauce
1 pound course ground wild turkey
1/2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
2 tablespoon fresh Italian parsley, chopped
4 sprigs fresh thyme, leaves removed
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
2 tablespoons Italian-style bread crumbs
Pinch of freshly cracked black pepper
1 pound uncooked spaghetti or linguine
Additional Italian parsley, chopped
Parmesan cheese, grated

DIRECTIONS

Heat marinara sauce in medium saucepan.

In medium bowl, combine ground turkey, pork sausage, parsley, thyme, basil, oregano, salt, bread crumbs and black pepper; mix until all ingredients are well combined.

Cook pasta according to package directions. Once al dente; drain and set aside.

While pasta water is coming to a boil, roll meat mixture into balls and drop in one layer in sauce. Cover and cook at high simmer for 20 minutes or until cooked through. If meatballs are not submerged completely, flip halfway through.

Serve meatballs and sauce over pasta. Sprinkle with chopped parsley and grated parmesan cheese to taste.


Ingredients

Directions

2 jars marinara sauce
1 pound course ground wild turkey
1/2 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
2 tablespoon fresh Italian parsley, chopped
4 sprigs fresh thyme, leaves removed
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
2 tablespoons Italian-style bread crumbs
Pinch of freshly cracked black pepper
1 pound uncooked spaghetti or linguine
Additional Italian parsley, chopped
Parmesan cheese, grated

Heat marinara sauce in medium saucepan.

In medium bowl, combine ground turkey, pork sausage, parsley, thyme, basil, oregano, salt, bread crumbs and black pepper; mix until all ingredients are well combined.

Cook pasta according to package directions. Once al dente; drain and set aside.

While pasta water is coming to a boil, roll meat mixture into balls and drop in one layer in sauce. Cover and cook at high simmer for 20 minutes or until cooked through. If meatballs are not submerged completely, flip halfway through.

Serve meatballs and sauce over pasta. Sprinkle with chopped parsley and grated parmesan cheese to taste.