TURKEY MEATBALLS AND PASTA IN CREAM SAUCE

My boys absolutely go crazy over this meal!  The turkey meatballs are great to eat alone or with pasta and are great to have in the freezer for an easy meal/snack.  The sauce is similar to a classic Alfredo, but it is lightened up with chicken broth and flavored with mushrooms.  Recipe provided by Country Home Magazine (Jan/Feb 2008)

Makes:  4-6 servings

Prep:  20 mins

Cook:  40 mins

3 Tbsp olive oil

1 cup scallions, finely minced and divided

1 1/4 tsp tsp salt, divided

3/4 tsp freshly ground pepper, divided

8 oz white or shitake mushrooms, sliced

2 Tbsp all-purpose flour

2 1/s c chicken broth

1/4 c fine, dry breadcrumbs

1/3 c milk

1 c freshly grated Parmesan cheese, divided, plus more for serving

1 large eggg

1 lb ground turkey

2 garlic cloves, minced

3 Tbsp minced fresh flat-leaf parsley

2/3 c heavy cream

1 lb dried pasta, i.e. rotini, cooked according to pkg directions

1. Heat oil in a large skillet or saucepan over medium heat.  Add 1/2 c scallions, 1/4 tsp salt, 1/4 tsp pepper, and mushrooms, and cook, stirring occasionally, 5 minutes.  Add flour, and cook, stirring constantly, 2 minutes more.  Add broth; cover and simmer 10 minutes.
2. Combine breadcrumbs and milk in a small bowl, and let soak 10 minutes.  Combine 1/2 cup Parmesan, remaining 1/2 cup scallions, remaining 1 tsp salt, remaining 1/2 tsp pepper, and next 4 ingredients in a separate bowl.  Stir in breadcrumbs mixture, and form into 1 1/2-inch meatballs.
3. Add meatballs to sauce; cover and simmer 20 minutes more.  Add cream, and return to a simmer.  Add remaining 1/2 c Parmesan, and stir until sauce is slightly thickened.
4. Add drained cooked pasta and sauce to pot, and toss gently to combine.  Serve with additional Parmesan.