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Serve with basil and a good glug of olive oil! A flavour packed twist on a classic.
Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Grate the onion and garlic. Finely chop half of the basil.
To make the meatballs, place the turkey mince, ricotta cheese, parmesan, breadcrumbs, onion, garlic cloves, half of the dried oregano, chopped basil and some seasoning into a large bowl and mix together really well until completely combined.
Roll the mixture into 16 golf ball sized meatballs.
Heat the olive oil and butter in a large oven proof pan over a medium heat and fry the meatballs until browned on all sides.
Add the passata, honey and remaining dried oregano and mix through. Sprinkle the grated mozzarella over the top and place the pan into the oven for 20 minutes until the cheese is golden brown and bubbling.
Whilst the meatballs cook, cook the pappardelle according to the packet instructions and drain with the colander.
Serve up pasta.
When the meatballs are cooked, serve with the pasta, a seasoning of salt & pepper, remaining basil leaves and some extra parmesan.
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