Dinner · Advanced
Turkey Meatballs with Whole-Wheat Pasta
Turkey meatballs browned and cooked through before being served with whole-wheat pasta and a quick tomato sauce. The measured pasta is already cooked.
- Protein
- 47g
- Energy
- 572 kcal
- Carbs
- 47g
- Fat
- 23g
- Time
- 55 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 640 gGround Turkey 93%
- 560 gWhole Wheat Pasta Cooked
- 280 gTomato
- 80 gOnion
- 40 gParmesan
- 12 mlOlive Oil
Make it
Method
Finely dice the 80 g onion and 280 g tomato. Combine the 640 g raw ground turkey with half the onion; shape with clean hands into 16 small meatballs. Measure 560 g already cooked whole-wheat pasta, not 560 g dry pasta.
Heat 12 ml olive oil in a wide non-stick pan over medium heat. Brown the meatballs in two batches for 8–10 minutes, turning gently; check the centre of a large meatball reaches 74°C. Transfer to a clean plate. Soften the remaining onion in the pan for 2–3 minutes, add the tomato and simmer for 7–8 minutes until it breaks down.
Return the cooked meatballs to the tomato sauce for 2 minutes. Warm the measured cooked pasta separately or fold it into the sauce just until hot. Divide into four plates and sprinkle the measured 40 g Parmesan over them; keep raw turkey equipment away from the finished food.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 47g
- Carbs
- 47g
- Fat
- 23g
- Energy
- 572 kcal
