Turkey Parmesan Meatballs
Equipment
- Chopping board
- Knife
- Large bowl
- Grater
- Large pot
- Large frying pan
- Tongs
- Colander
Ingredients
- 450 g turkey mince
- 250 g ricotta cheese
- 100 g Parmesan cheese finely grated, plus extra to serve
- 75 g breadcrumbs
- 1 onion grated
- 3 garlic cloves grated
- 2 tsp dried oregano
- 40 g fresh basil
- 2 tbsp olive oil
- 30 g butter
- 400 g tomato passata
- 1 tbsp honey
- 100 g block mozzarella grated
- 350 g pappardelle pasta
- sea salt
- ground black pepper
Instructions
- 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.
Notes
Serve with basil and a good glug of olive oil! A flavour packed twist on a classic.
Nutrition
Calories: 841kcal
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