- 85g breadcrumb
- 75ml milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 350g turkey mince
- 2 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- small bunch flatleaf parsley, chopped
- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 680g bottle onion and garlic passata
- 4 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
- 500g bag pasta shapes
Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…
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.
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.
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.
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.