Spaghetti with Turkey Meatballs
PREP 10 MIN•COOK 20 MIN
Dan has put a turkey twist on your favorite spaghetti and meatballs! This recipe makes for great leftovers, so double your meatballs and sauce to add to fresh-cooked pasta another day.
Number of servings
250g minced turkey
1⁄2 large egg
1⁄8 cup (15g) breadcrumbs (or gluten-free if required)
salt & pepper, to taste
1⁄4 bunch of fresh flat leaf parsley chopped
100g wholemeal spaghetti, dried (or gluten free)
1⁄2 onion diced
1⁄2 tsp olive oil
1 garlic clove minced
1⁄8 bunch of fresh basil (150g bunch) stems finely chopped & leaves picked, plus extra leaves to serve
1⁄2 tin of chopped tomatoes (400g tin)
10g parmesan shaved
Preheat oven to 210°C/fan 200°C/gas 7 and line a baking tray with baking paper.
Combine turkey with egg, breadcrumbs, salt, pepper, and half of the parsley. Shape into golf ball sized balls and arrange on tray. Bake for 15-20 minutes or until cooked through.
Meanwhile, bring a saucepan of salted water to the boil, add pasta and cook according to packet directions until al dente.
At the same time, in a separate large saucepan set over medium-low heat, sauté onion in oil for 2-3 minutes until beginning to soften.
Add garlic and basil stems and cook, stirring for 5 minutes.
Add tomatoes and continue to cook stirring occasionally. Adjust seasoning.
Bring to a simmer, add pasta and meatballs and cook for a few minutes to warm through.
Stir through basil leaves and scatter over parmesan to serve.
1758 kJ / 420 cals
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