Family and Kids

Chilli and Mustard Turkey Meatballs and Herb Tomato Sauce

cook 30 mins
  • 375 g (12 oz) minced turkey
  • 4 tablespoons chopped parsley
  • 1/2 classic red chilli, deseeded and finely chopped
  • 1 tablespoon wholegrain mustard
  • plain flour, for dusting
  • 3 tablespoons olive oil
  • 500 ml (17 fl oz) passata
  • 4 tablespoons chopped basil
  • 200 g (7 oz) spaghetti
  • grated Parmesan cheese, to serve (optional)
  • Place the mince in a food processor with the parsley, chilli and mustard and whizz until well blended. Remove from the bowl and, using well-floured hands, shape the mixture into about 12–16 small walnut-sized balls.
  • Heat the oil in a large heavy-based frying pan and cook the meatballs over a medium heat for 10–15 minutes, turning frequently, until the balls are golden and cooked through. Add the passata and basil and cook for a further 5 minutes until piping hot.
  • Cook the spaghetti in a large saucepan of lightly salted boiling water for 8–10 minutes until tender. Drain and keep warm.
  • Serve the meatballs and tomato sauce on top of the spaghetti in warmed serving bowls. Sprinkle with Parmesan, if liked.
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