Ingredients
500g turkey mince
1 clove garlic
crushed
½ cup fresh breadcrumbs
can use gluten-free
½ cup parmesan cheese
freshly grated
2 tbsp milk
1 egg
salt and freshly ground black pepper
to taste
1 tbsp olive oil
400g canned diced tomatoes
500g dried pasta
can use gluten-free
freshly grated parmesan
to serve
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 large bowl
- 1 plate
- 1 plastic wrap
- 1 large non-stick frypan
- 1 large pot
Instructions
- 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.
- Meanwhile, 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
Tip
I made these meatballs the night before and refrigerated them overnight.
Tip
Makes dinner very easy the next night.
Variation
I make this meal gluten-free using gluten-free bread in the meatballs and gluten-free pasta.
