Turkey Meatballs with Peaches and Whipped Burrata over Linguine Pasta

Prep Time: 25 mins | Cook Time: 25 minutes | Course: Dinner | Servings: 6 

Flavorful turkey meatballs top fresh pasta with browned butter garlic, fresh sliced peaches, red onion, lime juice and whipped burrata cheese. Inspired by Clarkbar, Damn Delicious and fresh seasonal peaches.

Turkey Meatballs:

1 lb ground turkey

¼ cup dried onion

1 egg

⅓ cup panko bread or cracker crumbs

¼ cup parmesan, grated

1 tsp italian seasoning

1 tsp onion powder

1 tsp oregano

½ tsp basil

½ tsp garlic granules

1 tsp aleppo pepper sauce, (found at Trader Joes) or ¼ tsp crushed red pepper flakes

Salt and pepper, to taste

Preheat oven to 350*. Mix all ingredients in a mixing bowl and form into meatballs. Place on a rimmed baking sheet and bake for 20 minutes. 

Whipped Burrata:

1 ball burrata cheese

½ a lime, juiced

Whip burrata and lime juice together in a food processor.

Linguine Pasta with Peaches and Whipped Burrata:

Fresh linguine pasta, cooked to package directions and drained

½ cup butter

3 cloves garlic, minced

1 Tbsp olive oil

1 red onion, sliced

¼ cup pine nuts, toasted

2 peaches, sliced

2 limes, juiced

Salt and pepper, to taste

Chives, chopped for garnish

In a medium skillet, stir garlic and butter together until the mixture looks and smells nutty brown and is a bit foamy on top. Take off the heat and pour over your hot fresh pasta. In another skillet, saute red onion and pine nuts in the olive oil until the onions are translucent and the pine nuts are a bit toasted. Sprinkle over pasta, add the sliced peaches, juice of limes, salt and pepper to taste and the cooked turkey meatballs. Scoop burrata on top in tablespoonfuls and garnish with chives.