Photo of Turkey & chilli meatballs by WW

Turkey & chilli meatballs

Points® value
Total Time
25 min
10 min
15 min
Upgrade your usual spaghetti and meatballs with this version made with turkey mince – they’re just as tasty, and make the perfect partner to wholewheat tagliatelle.


Turkey Breast Mince, raw

500 g

Breadcrumbs, fresh

75 g, wholemeal

Egg, whole, raw

1 medium, raw, lightly beaten


½ medium, finely chopped


2 clove(s), crushed

Chilli flakes

½ teaspoon(s), level


½ zest(s) of 1, grated

Calorie controlled cooking spray

4 spray(s)

Cherry Tomatoes

400 g, 200g halved and 200g left whole

Wholewheat Pasta, dry

350 g, tagliatelle

Basil, fresh

1 tablespoon(s), roughly torn

Parmesan Cheese

2 tablespoon(s), grated, grated, to serve


  1. In a large bowl, combine the mince, breadcrumbs, egg, onion, garlic, chilli flakes and lemon zest. Season to taste, then form into 24 meatballs using your hands. Place the meatballs on a baking tray lined with baking paper, then chill for 1 hour.
  2. Mist a large, lidded, nonstick frying pan with cooking spray and set over a low heat. Add the meatballs and cook for 5 minutes, turning halfway through, until just golden. Add all of the tomatoes to the pan along with 100ml water, then cover and cook for 8-10 minutes, stirring occasionally, until the meatballs are cooked through and the tomatoes have started to break down. Remove the lid, increase the heat to high and simmer the meatballs and sauce for a further 5 minutes.
  3. Meanwhile, cook the tagliatelle to pack instructions. Drain, then add the pasta to the meatballs and sauce and gently stir to combine. Stir through half of the basil, then serve with the remaining basil and the Parmesan sprinkled over the top.


The meatballs can be frozen in an airtight container for up to 2 months.