Cavatappi & Meatballs in Lemon-Basil Sauce

I had a Pampered Chef party at my house a few weeks ago.  The Pampered Chef representative brought a few of her cookbooks and shared this recipe with me.  This recipe is from one of the Pampered Chef cookbooks.  It is NOT my personal recipe, it is a Pampered Chef recipe. We all enjoyed the mean and it was a big hit with my boys.  I am definitely going to be making it again!

CAVATAPPI & MEATBALLS IN

LEMON-BASIL SAUCE

Pasta & Meatballs

8 oz. uncooked cavatappi pasta

1 small yellow onion

2 garlic cloves, peeled

2-1/2 Tbsps Sweet Basil Rub*

2 oz. fresh Parmesan cheese

2 slices white sandwich bread

1 egg, lightly beaten

1 lb. ground chicken

1-1/2 tbsp. olive oil

Sauce

1 lemon

1 small yellow onion

3 garlic cloves, peeled

½ tbsp. Sweet Basil Rub*

1 tbsp. olive oil

1-1/4 cups chicken stock

½ cup dry white wine such as Sauvignon Blanc

¼ cup mascarpone cheese **

½ tsp. each salt and sugar

1 cup fresh parsley

1.       Cook pasta according to package directions.  Drain and set aside.

2.       Meanwhile, for meatballs, process onion, garlic and rub in Manual Food Processor until onion is finely chopped.  Grate cheese.  Remove and discard crusts from bread, tear bread into pieces.

3.       Combine bread, onion mixture, egg and cheese in large bowl; mix until a smooth paste forms.  Add chicken and mix gently but thoroughly.

4.       Heat oil in 11- or 12-inch skillet (do not use stainless cookware) over medium heat 1-3 minutes or until shimmering.  Scoop meat mixture, forming 24 meatballs, into skillet.  Cook uncovered for 7-9 minutes or until golden brown, turning occasionally.  Remove meatballs from skillet.

5.       To prepare sauce, juice lemon to measure 1 tbsp.  Process juice, onion, garlic and rub in Manual Food Processor until onion is finely chopped.

6.       Add oil and onion mixture to skillet. Cook 1-2 minutes or until onion is softened.  Add stock and wine; cook 2 minutes.  Stir in cheese, salt and sugar.

7.       Return meatballs to skillet.  Stir in pasta.  Cook, covered, 2-3 minutes or until hot.  Chop parsley.  Sprinkle parsley over pasta.

*2 tbsp. dried basil, 1 tsp. sugar, 1 tsp paprika, ¾ tsp. salt and ½ tsp ground black pepper can be substituted for the Sweet Basil Rub.

**2 oz. softened cream cheese can be substituted for the mascarpone.

Rotini or penne pasta can be substituted for the cavatappi.

Enjoy!

The Creative Cook