Turkey meatballs with rigatoni
Serves: 4
Total time: 
Photographed by Martin Poole
Turkey meatballs with rigatoni
Recipe by Lucy Jessop
Serves: 4
Total time: 
See more recipes
Nutritional information (per serving)
Calories
485Kcal
Fat
11gr
Saturates
2gr
Carbs
65gr
Sugars
11gr
Fibre
4gr
Protein
37gr
Salt
0.5gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1½ tbsp olive oil
- 2 onions, finely chopped
- 4 sprigs of rosemary, leaves only, finely chopped
- 4 garlic cloves, crushed
- 1 courgette, coarsely grated
- zest of 1 lemon
- 1 x 500g pack lean turkey thigh mince
- 2 x 400g tins chopped tomatoes
- 1 tsp sugar
- 300g rigatoni or penne pasta
Step by step
- Heat ½ tablespoon oil in a frying pan. Gently fry the onion for 6-8 minutes, covered, until soft. Stir in the rosemary and garlic; cook for 2 minutes. Transfer half to a bowl. Take the pan off the heat.
- Squeeze the courgette to remove moisture; add to the cooled onion in the bowl with the lemon zest. Add the turkey and season. Mix and shape into 24 meatballs. Chill on a plate in the freezer for 10 minutes.
- Meanwhile, return the frying pan and remaining onions to the heat. Add the tomatoes, sugar and 200ml water; season. Bring to the boil; simmer for 15 minutes.
- Cook the pasta according to the instructions. Heat the rest of the oil in a frying pan. Brown the meatballs in batches for 6-8 minutes; cook in the sauce for 5 minutes; serve with the pasta.
