Tender turkey meatballs studded with tangy sun-dried tomatoes simmered in a bright crushed-tomato sauce and tossed with nutty whole-wheat penne for a hearty, portable pasta meal.
Packable Weeknight Pasta with Sun‑Dried Turkey Meatballs
Tender turkey meatballs studded with tangy sun‑dried tomatoes swim in a bright crushed‑tomato sauce and pair with whole‑wheat penne for a reheatable, grab‑and‑go meal.
This is the kind of dinner that answers two questions at once: what’s for tonight and what’s for lunch all week. The turkey meatballs are soft and never dry thanks to a little Parmesan, an egg, and plain breadcrumbs; finely chopped sun‑dried tomatoes fold right into the mix, giving each bite a punch of savory, tangy intensity. Tossed with nutty whole‑wheat penne and a simple crushed‑tomato sauce, the dish feels like classic comfort without the heaviness—bright, tomato‑forward, and satisfying.
The technique keeps things straightforward and reliably tasty. Baking the meatballs keeps hands clean and produces evenly cooked rounds that hold together well for packing. The sauce—onion, garlic, crushed tomatoes and a splash of chicken broth with Italian seasoning—simmers just long enough to mellow the tomatoes and let those sun‑dried pieces rehydrate and perfume the whole pot. Whole‑wheat penne stands up to reheating, its firm texture balancing the silky sauce and tender meatballs.
Think batch‑cook: make a double batch of meatballs, or cook once and freeze half for a future week. For best packing, toss the pasta with a drizzle of olive oil to prevent sticking and store sauce and pasta in separate containers if you like a fresher texture; heat the sauce with a few meatballs, then combine with pasta at the last minute. Microwave, stovetop, or oven reheat all work—finish with grated Parmesan and a crack of black pepper for a quick lift.
Ingredients
How to Make Grab-and-Go Sun-Dried Tomato Turkey Meatball Pasta
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment or lightly oil it.
- Drain oil from the sun-dried tomatoes if oil-packed, chop them finely, and set aside; finely mince the onion and garlic.
- In a large bowl combine ground turkey, chopped sun-dried tomatoes, grated Parmesan, egg, breadcrumbs, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp Italian seasoning; mix gently until just combined and form into 18–20 meatballs about 1 1/4 inches each.
- Arrange meatballs on the prepared baking sheet and bake 12–15 minutes until browned and an instant-read thermometer registers 165°F (74°C); remove from oven and keep warm.
- While meatballs bake, bring a large pot of salted water to a boil and cook the whole wheat penne until al dente according to package directions; reserve 1/2 cup pasta cooking water and drain the pasta.
- In a large deep skillet or Dutch oven over medium heat, warm 2 tbsp olive oil, then add the minced onion and sauté 4–5 minutes until translucent; stir in the garlic and remaining Italian seasoning and cook 30 seconds until fragrant.
- Add the crushed tomatoes, chicken broth, red pepper flakes, remaining 1/2 tsp kosher salt and 1/4 tsp black pepper to the skillet; bring to a simmer and cook 8–10 minutes to meld flavors, taste and adjust seasoning.
- Gently add the baked meatballs to the sauce and simmer 6–8 minutes so flavors combine; if the sauce is too thick, stir in a few tablespoons of the reserved pasta water to loosen.
- Toss the drained penne with half the sauce and meatballs to coat (reserve some sauce for packing if desired), stir in chopped fresh basil, and sprinkle with remaining Parmesan before serving or dividing into meal-prep containers.
- To store for grab-and-go: let the portions cool to near room temperature, then pack into airtight containers and refrigerate up to 4 days; reheat in microwave or gently in a skillet, adding a splash of water if needed.
Recipe Card
Grab-and-Go Sun-Dried Tomato Turkey Meatball Pasta
Tender turkey meatballs studded with tangy sun-dried tomatoes simmered in a bright crushed-tomato sauce and tossed with nutty whole-wheat penne for a hearty, portable pasta meal.
- Prep
- 20 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment or lightly oil it.
- Drain oil from the sun-dried tomatoes if oil-packed, chop them finely, and set aside; finely mince the onion and garlic.
- In a large bowl combine ground turkey, chopped sun-dried tomatoes, grated Parmesan, egg, breadcrumbs, 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp Italian seasoning; mix gently until just combined and form into 18–20 meatballs about 1 1/4 inches each.
- Arrange meatballs on the prepared baking sheet and bake 12–15 minutes until browned and an instant-read thermometer registers 165°F (74°C); remove from oven and keep warm.
- While meatballs bake, bring a large pot of salted water to a boil and cook the whole wheat penne until al dente according to package directions; reserve 1/2 cup pasta cooking water and drain the pasta.
- In a large deep skillet or Dutch oven over medium heat, warm 2 tbsp olive oil, then add the minced onion and sauté 4–5 minutes until translucent; stir in the garlic and remaining Italian seasoning and cook 30 seconds until fragrant.
- Add the crushed tomatoes, chicken broth, red pepper flakes, remaining 1/2 tsp kosher salt and 1/4 tsp black pepper to the skillet; bring to a simmer and cook 8–10 minutes to meld flavors, taste and adjust seasoning.
- Gently add the baked meatballs to the sauce and simmer 6–8 minutes so flavors combine; if the sauce is too thick, stir in a few tablespoons of the reserved pasta water to loosen.
- Toss the drained penne with half the sauce and meatballs to coat (reserve some sauce for packing if desired), stir in chopped fresh basil, and sprinkle with remaining Parmesan before serving or dividing into meal-prep containers.
- To store for grab-and-go: let the portions cool to near room temperature, then pack into airtight containers and refrigerate up to 4 days; reheat in microwave or gently in a skillet, adding a splash of water if needed.
Nutrition
- Carbohydrates
- 68
- Saturated Fat
- 4
- Sodium
- 900
- Fiber
- 8
- Unsaturated Fat
- 17
- Protein
- 41
- Fat
- 21
- Cholesterol
- 120
- Trans Fat
- 0
- Calories
- 760
- Sugar
- 6