Turkey, Basil & Parmesan Meatballs With Spaghetti

6
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From one of our national supermarkets and their free monthly magazine May 2018."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Line a tray with baking paper.

Step 2

Combine turkey mince, quinoa flakes, parmesan, spring onions, basil, garlic and egg together in a bowl.

Step 3

With damp hands, roll heaped tablespoon of mixture into balls and place onto tray and cover and chill for 20 minutes to firm.

Step 4

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.

Step 5

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.

Step 6

Add pasta sauce and reserved cooking liquid and bring to the boil, reduce heat to a simmer and cook for a further 3 minutes,

Step 7

Serve pasta topped with meatballs, sauce, olives, basil leaves and extra parmesan.

Step 8

Serve with a large mixed lead salad, if you like.

Tips & Variations


No special items needed.

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