Golf balls with pasta and tomato sauce

Golf balls with pasta and tomato sauce




  • 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


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.


  • 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


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