Turkey, Basil & Parmesan Meatballs With Spaghetti
October 05, 2018
"From one of our national supermarkets and their free monthly magazine May 2018."
- Serving Size: 1 (307.3 g)
- Calories 566
- Total Fat - 18.7 g
- Saturated Fat - 5.6 g
- Cholesterol - 161.3 mg
- Sodium - 877.5 mg
- Total Carbohydrate - 82.5 g
- Dietary Fiber - 8 g
- Sugars - 35.4 g
- Protein - 18.6 g
- Calcium - 237.1 mg
- Iron - 5.1 mg
- Vitamin C - 8.3 mg
- Thiamin - 0.4 mg
Line a tray with baking paper.
Combine turkey mince, quinoa flakes, parmesan, spring onions, basil, garlic and egg together in a bowl.
With damp hands, roll heaped tablespoon of mixture into balls and place onto tray and cover and chill for 20 minutes to firm.
Cook pasta according to packet instruction and drain and reserve 3/4 cup of cooking liquid and return pasta to pan and drizzle with a little extra oil and set aside.
Meanwhile, heat oil in a non-stick frying pan over medium heat and cook meatballs for 8 to 10 minutes, turning regularly, until well browned.
Add pasta sauce and reserved cooking liquid and bring to the boil, reduce heat to a simmer and cook for a further 3 minutes,
Serve pasta topped with meatballs, sauce, olives, basil leaves and extra parmesan.
Serve with a large mixed lead salad, if you like.
Tips & Variations
No special items needed.