Ingredients
- 500 grams turkey mince
- 1/3 cup quinoa flakes (Macro organic stipulated)
- 1/3 cup parmesan, finely grated plus extra to serve
- 2 spring onions, finely chopped
- 2 sprigs basil, leaves picked and chopped plus extra to serve
- 1 garlic clove, minced
- 1 egg, lightly beaten
- 300 grams spaghetti, gluten-free
- 400 gram jar pasta sauce
- 2 tablespoons olive oil, plus extra
- 1/2 cup green olive, pitted and quartered
- Mixed leaf salad, to serve (optional)
How to Make
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Step 1: Line a tray with baking paper.
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Step 2: Combine turkey mince, quinoa flakes, parmesan, spring onions, basil, garlic and egg together in a bowl.
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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.
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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.
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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.
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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,
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Step 7: Serve pasta topped with meatballs, sauce, olives, basil leaves and extra parmesan.
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Step 8: Serve with a large mixed lead salad, if you like.
We hope you enjoy this recipe!
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