Turkey meatballs with tagliatelle, chilli & tomato

Name: Turkey meatballs with tagliatelle, chilli & tomato
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 300 g Essential British Turkey Breast Mince; 1 free range egg; 2 clove/s garlic, crushed; ½ onion, finely chopped or grated; 1 pinch/es ground nutmeg; 75 g fresh breadcrumbs; 1 tbsp butter; 350 g tubs arrabbiata sauce; 500 g pack fresh tagliatelle; 125 g cherry tomatoes, halved

Meatballs with less fat than most, but still tender and packed with flavour. Toss them with pasta, or serve over mash or just with a side of garlic bread. You could always replace the turkey mince in this recipe for pork, beef or lamb mince instead. Discover more delicious pasta recipes and unlock new favourites.

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HealthyLow fatLow in saturated fatHigh protein1 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook10 mins
Total time25 mins

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300g Essential British Turkey Breast Mince
1 free range egg
2 clove/s garlic, crushed
½ onion, finely chopped or grated
1 pinch/es ground nutmeg
75g fresh breadcrumbs
1 tbsp butter
2 x 350g tubs arrabbiata sauce
500g pack fresh tagliatelle
125g cherry tomatoes, halved

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 pasta following 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.