Ron’s modified recipe from Rachael Ray. From Ron: I was making this recipe and a marinara sauce for a special dish. I got distracted from cooking the meatballs, and I added some extra broth to the skillet, then I added more. As I did, the meatballs continued to absorb more broth. The breadcrumbs that the meatballs were rolled in started to become part of the sauce and began to thicken. In the end, I had a nice light sauce to spread over the noodles. To my delight, I liked the flavor better than the marinara sauce. A marinara sauce is good, but I believe you will enjoy the new flavor for your turkey meatballs and pasta.
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