1 pound of ground turkey
1 pound of mild Italian sausage
2 Tbsp. ground oregano
2 Tbsp. ground basil
2 Tbsp. garlic salt
2 tsp. black pepper
4 Tbsp. olive oil
1 13.25 oz package of whole wheat penne rigate (for gluten free, use Trader Joe's Organic Rice Penne Pasta)
1 26 oz. jar marinara sauce (We like Trader Joe's Organic Marinara)
1/2 cup shredded parmesan cheese
In a large mixing bowl, blend ground turkey and Italian sausage. Add oregano, basil, garlic salt and pepper. Mix well. Form ground meat into 1 inch round balls. Heat olive oil in a large frying pan over medium high heat and fry meatballs for 15 minutes. Be sure to turn meatballs frequently to keep from sticking. When brown on all sides, remove from oil and drain on paper towels.
While meatballs are cooking, heat 4 quarts of water to a boil in a large stock pot. Add pasta. Boil according to package directions or until al dente. Drain pasta and set aside.
In a large saucepan, heat marinara sauce over medium heat until just hot. Add drained pasta to sauce. Add meatballs to pasta and sauce and stir gently to combine. Pour pasta onto large serving platter and sprinkle with fresh parmesan cheese. Serve with crusty Italian bread and a fresh green salad.