Only on a Tuesday; Baked Penne and Turkey Meatballs

I've been a little off track with my days these past couple weeks! But today was another blessed Tuesday to myself. I did nothing worth mentioning other than cleaning my living room and then cooking dinner. But I came up with a new recipe today so I figured I would share it with you guys!

Penne cooked al dente and turkey meatballs

Turkey Meatballs: - ground turkey
                            - one organic egg
                            - chopped flat leaf parsley (I have yet to find a local grocery store that carries it so I use      regular parsley for now)
                            - sea salt and pepper
                            - handful bread crumbs
                            - dash of nutmeg

Add all of the above ingredients into a bowl and use your hands to mix thoroughly. 

Don't over handle the meat as it can cause it to become tough. 

Add enough breadcrumbs that the mixture just holds together and is not watery

(ground turkey tends to hold more liquid that ground beef so you may need more breadcrumbs). 

Heat a pan on medium-low heat and add a bit of oil.

Form meat into balls and add to pan onced oil is heated. 

Place a lid on the pan so that the meat cooks evenly and through, turning as needed. 

Do not undercook but don't overcook because they will be going in the oven for another 10-15 minutes.

Place the strained penne and meatballs in a casserole dish. 

Sauteed garlic, shallots, and spinach

Add tomato sauce and whole milk

Rose Sauce: - 4 cloves of garlic, crushed

                    - 1 large shallot finely chopped

                    - 2 handfuls of fresh spinach, cleaned and roughly chopped

                    - 1/2 jar of four cheese tomato sauce

                    - 1/2 cup whole milk

                    - 1/4 cup grated mozzarela

In the same pan you cooked the meatballs heat some olive oil

and saute the garlic, then add the shallots and spinach. 

Lightly saute then add just under 1/2 a jar of tomato sauce. 

Once heated add about 1/2 cup of whole milk. 

Mix thoroughly and then add mozzarela. 

Pour the rose sauce over the pasta and meatballs and then top with halved grape tomatoes.

1/4 panko bread crumbs and 1/4 fresh grated parmegiano regiano 

Top dish off with panko and cheese and drizzle EVOO over top

Broil for about 10-15 minutes at 400 f

Golden Panko Bread crumbs and Parmegiano Cheese!