Burrata and Turkey meatballs over pasta

For the meatballs:
1 pound 93% lean ground turkey
1 egg
2 tablespoons breadcrumbs
1 teaspoon dried oregano
2 tablespoons fresh basil, minced
1 teaspoon cumin
1 teaspoon dijon mustard
1/2 teaspoon garlic salt (or 1/2 tsp garlic powder and 1/4 tsp salt)
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
2 pepperoncini peppers, diced
7 slices of pepperoni, diced

For the sauce:
50 oz of tomato sauce
2 TBSP olive oil
2/3 cup chicken stock
1 TBSP minced fresh garlic
4-5 large basil leaves, chopped
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper

Topping:
a few torn basil leaves
3-4 Burrata balls, broken up into 4 pieces each and layed over the top
Parmesan for serving.

Optional: Serve over pasta


Directions:
1. Combine all meat ingredients together and mix loosely with your hands.  Line a sheet pan with parchment paper, form and line up 16-20 meatball. Make sure not to smash and pack tight meatballs as they will be too heavy.
2. Refrigerate until ready to cook
3. Boil water for gemili pasta and preheat oven to 400 degrees
4. Add Sauce ingredients to wide pan. Heat over low heat while pasta cooks for at least for 15 minutes.
5. At the same time, cook meatballs for 20 minutes in the oven. Then add meatballs to your sauce, carefully.
6. Drain and reserve your pasta
7. Break up the burrata and place around the meatballs.
8. Tear the basil and sprinkle around the pan. Cover the lid on the pan - OR - Place the pan under the broiler for 2 minutes to melt the cheese into the sauce.
9. Top with additional parmesan and red pepper flakes if desired. Serve over pasta.

Enjoy.