Guest chef

Sarah Randell

Our very own food director, and former food editor to Delia Smith, Sarah has written more than 1000 recipes for the magazine. She is also author of the delightful baking book, Family Baking and co-author of The Camper Van Cookbook and Camper Van Coast.

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Linguine with turkey meatballs and roasted peppers

  • Serves 2
  • Prep 15 mins
  • Total time 25 mins
5.0/5 rating (1 votes)
Linguine with turkey meatballs and roasted peppers

step by step

  • 1For the pasta, bring a large pan of salted water to the boil. In a bowl, mix together the bacon, mince, chilli, fennel seeds and a pinch of salt. Form into 16 small balls.
  • 2In a large nonstick frying pan, fry the meatballs in half the oil, in batches, for 7-8 minutes until golden and cooked through, shaking the pan frequently. Meanwhile, cook the linguine to pack instructions.
  • 3Drain the pasta, return to the pan and toss over a low heat with the rest of the oil, the peppers, spinach, lemon zest (if using) and some seasoning. Mix with the meatballs and divide between two warm bowls.
  • Recipe photograph by Dan Jones

Get ahead

Make the meatballs a few hours ahead; chill.

You will need

  • 150g dried linguine
  • 50g streaky bacon, finely chopped
  • 250g lean thigh turkey mince
  • 2 pinches of crushed dried chilli
  • 1 tsp fennel seeds
  • 2 tbsp olive oil
  • 2 roasted peppers from a jar, sliced
  • 100g spinach
  • zest of 1 lemon, optional
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