1)  First start the meatballs; in a large bowl combine turkey, shallots, garlic, mayo, mustard, herbs, and spices and mix, using your hands or a spatula, until combined.  Then add panko and mix again.  Shape meat into balls, about 2 tablespoons in size, and place on a parchment-lined baking sheet.  Chill in the refrigerator for 15 minutes.

2)  While meatballs chill, pre-heat oven to 350°F (175°C) and get your water salted boiling for your pasta (about 4 quarts/liters and 2 tablespoons of kosher salt).  Chop garlic & parsley for pasta & rapini (if you didn’t chop it all while prepping your meatballs) and wash and prep your rapini.

3)  Bake meatballs at 350F (210C) for about 30 minutes. While meatballs cook, once the water has come to a solid boil, add your pasta and cook to just al dante.  Reserve about half a cup of pasta water before draining and rinsing your pasta well, then reserve.

4)  As meatballs finish, return the empty pasta pot to the stove over medium heat, add olive oil and garlic, and cook, stirring as needed, for about 3 to 4 minutes until garlic begins to brown.  Stir in parsley and red pepper flakes and remove from heat. Cook your rapini:  Place a large pan over medium heat and add oil & garlic for rapini.  Once hot, add rapini, tossing quickly with oil & garlic, season as desired.  Add two or so tablespoons of water to create steam and reduce heat to low, this will help finish cooking, but not overcook your rapini, and hold hot.

5)  Remove cooked turkey meatballs from the oven, allow to rest in a warm spot.  Return oil & parsley to the heat for the pasta.  Add pasta and about a 1/4 cup, or more if needed, of the reserved pasta water (you wondered what that was for didn’t you), to loosen the sauce, and toss your pasta to coat & steam.  Serve immediately, curling pasta in the bowls, punctuating with turkey meatballs, and adding rapini to the side. Finish with a measure of Parmigiano-Reggiano, grated fresh.

Fresh, fast & healthy. Buon appetito.