One-Pot Penne with Turkey-Feta Meatballs

Serves 6 to 8

Up to the point of adding the water and cooking the pasta, the meatballs and sauce can be made up to 3 days ahead and stored in the refrigerator.

Ingredients:

• 8 garlic cloves, peeled, 3 left whole, 5 minced
• 1½ pounds ground turkey (94% lean)
• ¾ cup crumbled feta cheese (generous 4 ounces), plus more for topping
• ½ cup crumbled saltine crackers (about 12 crackers)
• ½ teaspoon dried oregano
• 1¾ teaspoons salt, divided
• 1 large egg
• 1 tablespoon tomato paste
• ¼ cup olive oil
• 4 thin slices prosciutto (about 2 ounces), minced
• 1 cup dry red wine
• 2 cans (28 ounces each) crushed tomatoes
• 1 pound penne pasta

Directions:

• Heat a small skillet over medium-high heat.
• Add 3 whole garlic cloves and toast until spotty brown, about 5 minutes.
• Remove garlic from skillet, smash, and mince.
• Meanwhile, break up ground turkey into a medium bowl.
• With a fork, mix in feta, cracker crumbs, oregano, and ¾ teaspoon salt.
• Mix egg, minced toasted garlic, and tomato paste together; stir into turkey mixture with fork until thoroughly combined.
• Using a 2-tablespoon measure, such as a coffee scoop, form mixture into about 36 cylindrical drum shapes.
• Heat oil over low heat in a large heavy roasting pan set over two burners.
• A couple of minutes before frying meatballs, increase heat to medium-high.
• Add meatballs and cook, turning once, until browned on both sides, about 5 minutes total.
• Transfer to a plate.
• Add remaining 5 minced garlic cloves, along with prosciutto, to roasting pan and cook, stirring, until garlic is golden.
• Add wine and simmer to reduce by half, about a minute.
• Add tomatoes and enough water to make a sauce-like consistency.
• Bring to a simmer, add meatballs, and cook, loosely covered with heavy-duty foil, to blend flavors, 10 to 15 minutes.
• Still on medium-high heat, add 6 cups water, and remaining 1 teaspoon salt to pan and return to a simmer.
• Add penne, cover loosely with foil, and cook, stirring gently and frequently, until pasta is tender, about 15 minutes.
• Remove foil and continue to simmer until sauce is thickened to your liking.
• Serve, sprinkling each portion with feta cheese.