Spicy turkey meatballs

6 Mar

Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Serves: 4

Cost per person: £1.74  


  • 3 tablespoons olive oil
  • 1 small onion, finely diced
  • 2 garlic cloves, crushed
  • 1/2 teaspoon ground coriander
  • 1 red chilli, thinly sliced
  • 500g (1 lb 2 oz) minced (ground) turkey
  • 3 tablespoons fresh breadcrumbs
  • 50g (1 3/4 oz) pancetta, chopped
  • 2 tablespoons chopped fresh flat-leaf (Italian) parsley
  • Sea salt
  • 500g (1 lb 2 oz) cherry tomatoes, halved
  • Freshly ground black pepper
  • 125ml (4 fl oz / 1/2 cup) chicken stock
  • 500g (1 lb 2 oz) wholewheat fusilli, cooked
  • Parmesan shavings


Preheat the oven to 200°C (400°F / Gas 6). Heat 1 tablespoon of the oil in a saucepan over medium-high heat. Add the onion and garlic and cook, stirring for 5 minutes, or until the onion is soft. Add the coriander and chilli and cook for 1 minute.

Put the turkey in a bowl with the breadcrumbs, pancetta, parsley and salt. Add the spiced onion and mix well with your hands. Wet your hands with cold water to stop the mixture sticking and roll into small meatballs.

Put the cherry tomatoes on a baking tray lined with baking paper, drizzle with 1 tablespoon olive oil and season with salt and pepper. Put the meatballs on a second lined tray and drizzle with the remaining oil. Roast the tomatoes and meatballs in the oven for 15-20 minutes, or until the meatballs are golden and the tomatoes start to wilt.

Put the stock and tomatoes in a saucepan and add the the meatballs. Simmer for 5 minutes and season to taste before spooning over pasta and serving with Parmesan shavings.


One Response to “Spicy turkey meatballs”

  1. sarah April 20, 2012 at 9:07 am #

    How did I miss this one, it’s heaven!

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