Turkey Meatballs with Pasta
Recipes · Dinner · Recipe, Typed Supps
A lighter meatball, built from ground turkey instead of beef or pork.
Allergens and patterns
Contains gluten, milk.
Ingredients
- 400g Ground Turkey — Leaner than ground beef for a similar amount of protein, so the meatballs are lighter without losing their point.
- 250g, dry Whole Grain Pasta — A slower-digesting carbohydrate than refined pasta, thanks to the extra fibre left in the grain.
- 1 can, crushed (400g) Tomatoes — The base of the sauce, and cooking concentrates the lycopene.
- 3 cloves (9g) Garlic (Fresh) — Flavours both the meatballs and the sauce.
- 1/2 onion (80g) Onions — Builds the base of the tomato sauce.
- a small handful, grated (30g) Parmesan — Mixed into the meatballs for savoury depth, and grated on top to finish.
- a small handful (8g) Basil — The classic herb pairing with tomato sauce.
Nutrition per serving
- Calories: 468 kcal
- Protein: 46.2g
- Carbohydrate: 30.6g
- of which sugars: 5.1g
- Fat: 17.5g
- of which saturated: 5.7g
- Fibre: 6.4g
- Sodium: 215.3mg
Method
- Mix the ground turkey with half the garlic (minced), half the parmesan, and a pinch of salt, then roll into meatballs.
- Brown the meatballs in a large pan for 5–6 minutes, then set aside.
- In the same pan, soften the onion and remaining garlic, then add the crushed tomatoes and simmer for 10 minutes.
- Return the meatballs to the sauce and simmer for a further 10 minutes until cooked through.
- Meanwhile, cook the pasta according to package directions.
- Serve the meatballs and sauce over the pasta, topped with parmesan and basil.
Nutrients it supplies
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