Turkey & chilli meatballs
Turkey Breast Mince, raw
75 g, wholemeal
Egg, whole, raw
1 medium, raw, lightly beaten
½ medium, finely chopped
2 clove(s), crushed
½ teaspoons, level
½ zest(s) of 1, grated
Calorie controlled cooking spray
400 g, 200g halved and 200g left whole
Wholewheat Pasta, dry
350 g, tagliatelle
1 tablespoons, roughly torn
2 tablespoons, grated, grated, to serve
- 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.
- 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.
- 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.