Turkey meatballs with tagliatelle, chilli & tomato

In a large mixing bowl, use your hands to thoroughly combine the turkey with the egg, garlic, onion, nutmeg and breadcrumbs. Season, then roll into 24 meatballs.

Melt the butter in a large frying pan over a low heat and cook the meatballs for 5 minutes, or until golden on one side. Turn them over, add the sauce and cover with a lid. Cook for a further 5 minutes, until cooked through, the juices run clear and there is no pink meat.

Meanwhile, cook the tagliatelle according to pack instructions. Add the cherry tomatoes to the sauce, then toss with the hot, drained pasta, adding a little pasta cooking water to loosen if needed. Delicious with dressed salad leaves.