Herbed turkey meatballs
All the flavour of meatballs, but with a fraction of the fat.
Takes 30 minutes • Serves 5
– 85g/3oz breadcrumbs
– 75ml/2½fl oz milk
– 350g/12oz minced turkey
– 2 tsp dried oregano
– a small bunch of flatleaf parsley, chopped
– 2 tsp olive oil
– 680g bottle of onion and garlic passata
– 4 tsp sugar
– 500g bag pasta shapes
Tip the breadcrumbs into a large bowl, then stir in the milk until they have absorbed the liquid. Add the mince, half the oregano and half the parsley, then season and mix with a fork. Using wet hands, shape the mixture into 30 meatballs.
Heat the oil in a large non-stick pan, then brown the meatballs for 5 minutes, turning to cook all
over. Pour in the passata, sugar, remaining oregano and most of the remaining parsley. Stir, then
simmer for 8–10 minutes until the meatballs are cooked through.
Meanwhile, cook the pasta according to the packet instructions. Drain the pasta and tip into a
serving bowl. Season the sauce, spoon the meatballs and sauce over the pasta, then sprinkle over any remaining parsley.
Food: Herbed turkey meatballs
• Per serving 260 kcalories, protein 25g, carbohydrate 33g, fat 4g, saturated fat 1g, fibre 1g, sugar 12g, salt 1.45g