Sicilian turkey meatballs and pasta
- Published: 29 Feb 08
- Updated: 10 Oct 24
Not all meatballs need come with red sauce! These Sicilian turkey meatballs are paired with spaghetti for a cheap and easy dinner.
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Serves 4
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Ready in 25 minutes
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Ingredients
- 500g turkey mince
- 50g fresh breadcrumbs
- 50g sultanas or raisins
- 1 garlic clove, crushed
- Zest of 1 lemon
- Pinch of dried chilli flakes
- Small bunch of fresh flatleaf parsley, leaves chopped
- 1 tbsp olive oil
- 250ml chicken stock, hot
- 350g dried spaghetti
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Method
- Combine the turkey in a bowl with the breadcrumbs, dried fruit, garlic, lemon zest, chilli, half the parsley and plenty of seasoning. Form into about 20 small meatballs.
- Heat the oil in a large frying pan and add the meatballs. Cook for about 4 minutes, turning frequently, until golden. Add the stock and turn up the heat. Simmer briskly for 5 minutes, until the stock is reduced by half. Turn off the heat.
- Meanwhile, cook the spaghetti according to the pack instructions. Drain the pasta and add to the frying pan with the remaining parsley. Season, toss well and serve.
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- Recipe from March 2008 Issue
Nutrition
Nutrition: per serving
- Calories
- 549kcals
- Fat
- 6.2g fat (1.1g saturated)
- Protein
- 45.5g
- Carbohydrates
- 83.9g (11.6g sugars)
- Salt
- 0.7g
delicious. tips
Try using lean pork mince and the leaves from a few fresh thyme sprigs instead.
Freeze at the end of step 2 for up to 3 months. Thaw, reheat until piping hot and finish the recipe.
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