Ingredients
- 85g breadcrumb
- 75ml milk
- 350g turkey mince
- 2 tsp dried oregano
- small bunch flatleaf parsley , chopped
- 2 tsp olive oil
- 680g bottle onion and garlic passata
- 4 tsp sugar
- 500g bag pasta shapes
Method
- STEP 1
Tip the crumbs into a large bowl, then stir in the milk until the crumbs have absorbed the liquid. Add the mince, 1 tsp oregano and half the parsley, then season and mix with a fork. Use wet hands to shape into 30 meatballs.
- STEP 2
Heat the oil in a large non-stick pan, then brown the meatballs for 5 mins, turning to cook all over. Pour in the passata, sugar, remaining oregano and most of the remaining parsley. Stir well, then simmer for 8-10 mins until the meatballs are just cooked through.
- STEP 3
Meanwhile, cook the pasta according to pack instructions. Season the sauce, spoon the meatballs and sauce over the pasta, then sprinkle over any remaining parsley.
RECIPE TIPS
MEATBALL PITTAS
For a delicious lunch, make the
meatballs, then brown as above and
finish in a hot oven for 5-10 mins. Cool, then
stuff into pitta bread with salad and chutney.
Goes well with
Recipe from Good Food magazine, February 2009