Turkey Meatballs with Roasted Tomatoes and Capers

I think a more fitting title for this post might be "what Kathryn eats for dinner on her days off"! Seriously guys this is a staple at my house when I want something yummy in my tummy but don't want to put a ton of effort into my dinner.  When I have a day off I want healthy, fast and tasty meals that get me in and out of the kitchen. It's also a perfect after workout dinner when you need those carbs to recover!

This fast weeknight dinner has minimal ingredients but is absolutely bursting with fresh flavor! Sweet and tangy roasted tomatoes, rich garlic and salty capers make this pasta dish super special. I keep my time even shorter in the kitchen by using some of my turkey meatballs I have frozen or buying some frozen from the grocery. The key to this dinner is to take the time to roast your tomatoes, don't settle for a sodium laden jar of pasta sauce!

Turkey Meatballs with Roasted Tomatoes and Capers
Serves 4

1 box dried linguine
1 pint cherry tomatoes
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
1 tablespoon capers, drained and rinsed
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
12-16 small turkey meatballs, frozen
1/4 cup shredded Parmesan cheese
salt and pepper to taste


Preheat oven to 400 degrees. In a bowl, toss together tomatoes, vinegar, oil, thyme, capers, garlic, salt and pepper.  Pour mixture onto a baking sheet being careful to contain tomatoes on one half of the baking sheet. Next place meatballs on empty side of baking sheet. Place meatballs and tomatoes in oven and bake for 15 minuets until tomatoes blister and meatballs are hot. 

While tomatoes and meatballs are baking, salt a large pot of water and place on stove. Boil water and add linguine, cook until soft. Drain pasta and return to pot. Add roasted tomato sauce and meatballs to the pot with pasta. Toss until combined. Serve with a sprinkle of Parmesan cheese.