Herbed turkey meatballs

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1. Tip the crumbs into a large bowl, then stir in the milk until the crumbs have absorbed the liquid. Add the mince, 1 tsp oregano and half the parsley, then season and mix with a fork. Use wet hands to shape into 30 meatballs.
2. Heat the oil in a large non-stick pan, then brown the meatballs for 5 mins, turning to cook all over. Pour in the passata, sugar, remaining oregano and most of the remaining parsley. Stir well, then simmer for 8-10 mins until the meatballs are just cooked through.
3. Meanwhile, cook the pasta according to pack instructions. Season the sauce, spoon the meatballs and sauce over the pasta, then sprinkle over any remaining parsley.

Meatball pittas

For a delicious lunch, make the meatballs, then brown as above and finish in a hot oven for 5-10 mins. Cool, then stuff into pitta bread with salad and chutney.

PER SERVING

260 kcalories, protein 25g, carbohydrate 33g, fat 4 g, saturated fat 1g, fibre 1g, salt 1.45 g

Latest comments and suggestions

• amandab

  18 January 2009

  amandab commented on this recipe

  Nice quick and easy meal. I used minced chicken as I think it's tastier than turkey, and I used basil in the sauce and in the meatball mixture.

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• Kat A

  19 January 2009

  Kat A rated and commented on this recipe

  

  Cooked this last night and found that the meatballs just fell to pieces in the sauce. I didn't use any parsley, and used sage and mixed herbs instead of oregano, then used sage in the tomato sauce as well, the sauce had a really intense flavour which was really delicious, shame about the meatballs falling apart!

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• Beth

  22 January 2009

  Beth rated and commented on this recipe

  

  I didn't like the flavour of the turkey very much and I also found my metballs fell apart a bit. I was making for two and never have passata so used a tin of chopped tomatoes and added half a tin of water.

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• Gemma

  23 January 2009

  Gemma rated and commented on this recipe

  

  Heeding the comments above about the meatballs falling apart I was very gentle when turning them and when mixing the sauce in - I only lost 2 in the end! The sauce was a little bland so I added a few splashes of worcestershire sauce, salt and black pepper, a pinch of chilli and a spoon of pesto. I wouldn't bother with the onion and garlic passata in the end, I would flavour myself with onion and garlic. I would also season the meatballs before cooking, possibly add a little chilli to them too. Finally, I served with linguine rather than pasta shapes - I removed the meatballs from the sauce and mixed the linguine in and served the meatballs on top. This was very easy and will definitely be made again.

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• Julia

  27 January 2009

  Julia rated and commented on this recipe

  

  These were delicious, mine didn't fall apart but I put them in the fridge for half an hour first so that must be the key. I added a bit of chopped onion & cheated by using a ready made sauce after reading comments above. There were enough meatballs left to make the pittas underneath too! Will certainly be making these again.

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• LannyLee

  12 February 2009

  LannyLee commented on this recipe

  Can anyone tell me what the type of pasta is in the picture above?

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• Gemma

  12 February 2009

  Gemma commented on this recipe

  I've made this a couple of times since my comments above and added a bit more bread to to mixture. It really improves the texture of the cooked meatballs. Last night I used 500g of turkey mince (which had been frozen), 150g breadcrumbs and 110ml of milk. I've also been adding spring onion as well as my seasonings, herbs, chilli and a dash of worcester sauce to echo my sauce. Excellent base recipe, just requires some tweaking to taste!

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• yorksroyal

  08 April 2009

  yorksroyal rated and commented on this recipe

  

  Cooked this and it was a little disappointing. However, I had frozen half the mixture and it tasted much better second time around. So maybe it's worth making in batches and leaving it to 'marinade' for a few days...

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• katiecrumpet

  01 May 2009

  katiecrumpet rated and commented on this recipe

  

  i liked the sauce but really thought the turkey didn't work, not great on taste but the worse thing was they just fell apart.

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• Clare

  07 June 2009

  Clare rated and commented on this recipe

  

  Bit dissapointed with this one, although on a good note the meatballs didnt fall apart as i made them in the morning and left in the fridge. wont be saving it to my folder :-(

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• Jo

  10 July 2009

  Jo rated and commented on this recipe

  

  Easy to do but a bit bland. i agree that the recipe is good but needs tweaking! Chilli would have improved it alot.

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• foodbowl

  29 July 2009

  foodbowl commented on this recipe

  Made these tonight with the ingredients listed. Made the meatballs ahead and left in fridge. They held together fine while cooking them in olive oil over a medium heat. One the whole they tasted fine. Unfortunatley, I misread the ingredients when I got to the sugar and added 4 tablespoons instead of teaspoons. I did think this was a lot of sugar to put in but for some reason never thought about checking the amount. Needless to say the sauce was a bit sweet and sickly. However, would make it again just to see if I could get it right next time. Everyone in the family ate it but they may need to see their dentist in the near future.

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Ingredients

• 85g breadcrumbs
• 75ml milk
• 350g turkey mince
• 2 tsp dried oregano
• small bunch flatleaf parsley , chopped
• 2 tsp olive oil
• 680g bottle onion and garlic passata
• 4 tsp sugar
• 500g bag pasta shapes

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Difficulty and servings

Serves 5

Preparation and cooking times

Prep 15 mins

Cook 15 mins

Low-fat

Ingredients

• 85g breadcrumbs
• 75ml milk
• 350g turkey mince
• 2 tsp dried oregano
• small bunch flatleaf parsley , chopped
• 2 tsp olive oil
• 680g bottle onion and garlic passata
• 4 tsp sugar
• 500g bag pasta shapes

PER SERVING

260 kcalories, protein 25g, carbohydrate 33g, fat 4 g, saturated fat 1g, fibre 1g, salt 1.45 g

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