Caramelized Onion Pasta and Turkey Meatballs
When we were developing this recipe we were looking for ways that could highlight all the flavors in the Garlic Parmesan Seasoning like its umami depth, its bright herb flavors, or its touch of heat. We chose pasta, because it’s a natural blank slate that can be transformed into something craveworthy.
And while turkey meatballs are no new thing, we wanted to revisit them as people are constantly exploring and expanding their protein sources. They bring the texture and mouthfeel of a standard meatball but can deliver a wider variety of flavors. With caramelized onions as the base for the sauce, this dish is sweet, savory, and deeply satisfying.
For the pasta:
3 Tablespoons unsalted butter, divided
1 Tablespoon olive oil
2 sweet or red onions, peeled and sliced into half moons
1/4 teaspoon Kosher Salt
Zest of one lemon, reserving about 1/4 of the zest
1/4 cup white wine or white wine or champagne vinegar
1 cup chicken stock
1-2 Tablespoons Garlic Parmesan Seasoning, divided
Chopped fresh parsley to garnish
For the meatballs:
20 ounces ground turkey breast
2 Tablespoons Garlic Parmesan Seasoning
1 1/2 teaspoons California Toasted Minced Onion
1 Tablespoon olive oil
1. Melt 2 Tablespoons of butter and 1 Tablespoon olive oil in a wide pan, over medium-low heat. Add the sliced onions and start to cook, stirring occasionally, until onions are sweet and mellow and have turned caramel brown, 45 minute to one hour. Adjust the heat to avoid burning or add water if the onions start to stick. Stir in Kosher Salt. Remove from heat.
2. While onions cook, make meatballs. Put turkey breast, Garlic Parmesan Seasoning, and California Toasted Minced onion in a large mixing bowl. Stir until completely combined and then roll into 20, 1-inch meatballs.
3. Pour 1 Tablespoon olive oil into a second wide, deep pan, over medium heat. Arrange turkey meatballs in the pan. Turn after five minutes or so and cook on the other side, ensuring that meatballs get evenly browned.
4. Make pasta in a large pot with heavily salted water.
5. When meatballs are browned remove from the pan. Add 3/4 of the lemon zest to the pan and cook for one minute, then pour in white wine or vinegar. Cook for one more minute, stirring and scraping to incorporate browned bits from the bottom of the pan. Add chicken stock and return meatballs to the pan to make sure they are cooked through, about 10 minutes.
6. When pasta is ready, reserve a small bowl of pasta water. Drain pasta and add to the large pan with the meatballs. Add caramelized onions and stir together. Add remaining Tablespoon butter and season with 1-2 Tablespoons Garlic Parmesan Seasoning, to taste. Add splashes of pasta water and stir through to make the sauce more saucy, if necessary.
7. Arrange pasta in bowls with meatballs on top. Garnish with chopped parsley and the reserved lemon zest.