Spicy Red Sauce over Penne Pasta with Mini Meatballs

"No need to go out.  You can make this easy Italian dish at home"

The fresh herbs in the meatballs is what makes this dish out of this world.  The blend of fresh thyme, chives, and parsley are a classic french blend called fines herbs (typically also includes chervil but I couldn't find any at my grocery).  I buy a good quality sauce like Classico or Bertolli, but if you have the time then feel free to make your own sauce.  I served this over penne pasta since I like the way it holds the sauce but any pasta will work. 

Meatballs:
1 lb. ground turkey
1 tsp. fresh thyme, finely chopped
1 tsp. fresh chives, finely chopped
1 tsp. chopped fresh parsley
1 clove garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 egg
1/3 C. bread crumbs
2 Tbsp. milk
1 can of quality spicy red pepper marinara sauce

In a mixing bowl, combine the bread crumbs, salt, pepper and herbs.  Stir in the egg and milk.  Gently mix in the ground turkey, don't overmix since this can make your meatballs dense and tough.  Scoop out a small ball and place on a baking sheet covered in parchment paper or drizzled with olive oil to keep them from sticking.  Bake at 350* for about 15 to 20 minutes depending on the size of your meatballs.  While the meatballs are baking, pour the pasta sauce into a large pan and keep warm on a low heat.  Remove the meatballs from oven and add to the warm sauce.

Pasta:
1 box penne pasta (I like Barilla)
salt
extra virgin olive oil

In a large pot, bring water to a boil.  Add several handfuls of salt to the water (about 1/4 cup), this is the only chance you have to add flavor to your pasta.  Add the pasta and 1 to 2 Tbsp. of olive oil, stirring so it won't stick together.  Boil for about 11 minutes or whatever is on the package directions.  Drain pasta and toss with a little more extra virgin olive oil. 

Top the pasta with the sauce and meatballs.  Add a little parmesan cheese if you like.  Enjoy!!