Rigatoni and Turkey Meatballs
Essential Ingredient:
Turkey Mince
60g cup breadcrumb

40ml milk

400g fresh ground turkey

2 small yellow onion (1 for meatballs, 1 for tomato sauce)

2tbs fresh parsley, minced

1tbs fresh thyme, minced

1tbs rosemary, chopped

4 cloves garlic, crushed

1 egg, beaten

60g grated parmesan cheese

1tsp salt

1/2tsp pepper

Olive oil for frying

500g tomato pasatta

1lb spaghetti or rigatoni

To serve:
Fresh salad and garlic bread.
Recipe from A Modern Mother.
Perfect for a weekday family meal.
  1. Combine bread crumbs and milk in a small bowl and let stand for a few minutes.
  2. In a large bowl, combine the softened breadcrumbs, ground turkey, onion (grated or finely chop), parsley, 2 cloves crushed garlic, thyme, rosemary, egg, cheese, 1 tsp. salt and the pepper. Mix with your hands. Form 12 balls about 1 and 1/2 inch in diameter.
  3. Pour oil to cover bottom of large fry pan (about ΒΌ inch) and turn on medium heat. When the oil is hot, add the meatballs and cook. Turn occasionally, until browned on all sides, about 10-12 minutes. Transfer to a plate lined with kitchen roll to drain.
  4. Make a simple tomato sauce: Saute chopped onion and 2 cloves crushed garlic for about five minutes (you could add a dash of crushed pepper for heat/flavor). Pour the tomato pasatta into the pan (rinse carton with a bit of water and add that too). Add 1 tsp each chopped rosemary, thyme, parsley. Simmer for 15 minutes. Salt and pepper to taste. Add the meatballs to the sauce and cook until heated through.
  5. Cook the pasta (spaghetti or rigatoni) according to the package instructions. Drain and add the pasta to the sauce. Gently toss to combine. Transfer the spaghetti and meatballs to a large bowl and serve. Serves 4-6.
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