Recipe

 Looking for a fun pasta dish that both kids and adults will love? Infuse juicy turkey meatballs with the classic American ranch flavor and toss them in a smooth Alfredo sauce—this creative main dish can turn an ordinary Tuesday dinner into a festive feast. Your Geedel manual food chopper instantly blends fresh herbs and breadcrumbs and creates an ultra-smooth sauce, ensuring balanced flavors in every bite.

Ingredients:  

For the turkey meatballs:  

450g ground turkey  

1/2 onion  

1 garlic clove  

1/4 cup breadcrumbs  

1/4 cup fresh parsley  

2 tablespoons homemade or high-quality ranch dressing seasoning mix  

1 egg  

Salt and pepper  

For the Alfredo sauce:  

3 tablespoons butter  

2 garlic cloves, minced  

1 cup heavy cream  

1 cup grated Parmesan cheese  

Salt, white pepper, ground nutmeg  

400g pasta (such as fettuccine)  

Instructions:  

1. Prepare the ranch-flavored meatball mixture:

   Cut onion, garlic, and parsley into large chunks. Install the cross-shaped chopping blade in your food chopper and process into fine pieces.  

   Add breadcrumbs and ranch seasoning mix, pulse a few times to combine evenly.  

   Transfer the mixture to a bowl, add ground turkey and egg.Stir in one direction until all ingredients are well combined. Shape the mixture into small meatballs about 2.5cm in diameter.

2. Bake the meatballs:  

   Place meatballs on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C for 15–18 minutes, until cooked through and golden brown.

3. Make the silky Alfredo sauce:

   While the sauce is cooking, boil the pasta according to package instructions.  

   In a saucepan, melt butter over medium-low heat, add minced garlic, and sauté for about 1 minute until fragrant.  

   Switch to the mixing paddle in the Geedel container. Add heavy cream, grated Parmesan, salt, white pepper, and a pinch of nutmeg. Close the lid and turn the handle steadily until the mixture is well combined.  

   Slowly pour this mixture into the saucepan, stirring continuously over low heat until the sauce thickens slightly and becomes smooth.

4. Combine and serve:  

   Add the drained pasta and baked meatballs to the sauce pan. Gently toss until every strand of pasta and meatball is coated. If the sauce is too thick, adjust with a little pasta cooking water.  

   Serve immediately, topped with extra Parmesan and chopped parsley if desired.

Summary:

This inventive pasta perfectly blends American and Italian flavors. The Geedel manual vegetable chopper is key to its success—efficiently mixing dry and wet ingredients for the meatballs and ensuring perfect emulsification of the creamy sauce through powerful blending. It allows home cooks to easily achieve restaurant-level complexity in flavor and texture.