Golf balls with pasta and tomato sauce

Serves:

Ingredients

• 500g turkey mince
• 1 clove garlic, crushed
• half a cup fresh breadcrumbs (gluten-free)
• half a cup freshly grated parmesan cheese
• 2 tablespoons milk
• 1 egg
• salt and freshly ground black pepper
• 1 tablespoon olive oil
• 400g can diced tomatoes
• 500g dried pasta (gluten-free)
• freshly grated parmesan, to serve

Method

In a large bowl combine mince, garlic, breadcrumbs, parmesan, milk, egg, salt and pepper.

Mix until well combined and shape into golf-size balls.

Place on a plate, cover with plastic wrap and refrigerate for at least 30 minutes.

In a large non-stick frypan, heat the oil over medium high heat.

Place meatballs in frypan and allow to brown for about 3 minutes.

Turn meatballs (carefully) and brown other side.

Continue to cook until all sides are golden brown, about 10 minutes total.

Add the diced tomatoes and use about half a cup of water to rinse out the can and add to the frypan.

Lower heat and allow to simmer for 5-10 minutes.

Bring a large pot of water to the boil.

Cook pasta according to packet directions until al dente.

Remove meatballs from sauce and place in a bowl.

Drain pasta and return to pot, pour in tomato sauce and toss pasta to coat well.

Serve pasta in individual bowls, topped with about 5 meatballs and parmesan.

Notes:

• I made these meatballs the night before and refrigerated them overnight.
• Makes dinner very easy the next night.
• A whole packet of pasta is too much for our family to eat in one sitting, pasta isnt great reheated, but whos complaining if it gives you more time to re-enact Sleeping Beauty.
• I make this meal gluten-free using gluten-free bread in the meatballs and gluten-free pasta.
• Recipe created by Melissa Hughes for Kidspot.

Serving Suggestions

Note