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Turkey Parmesan Meatballs 🍝 A flavour-packed twist on a classic! Ideal for a weeknight cosy feast x Serves: 4 Time: 45 minutes 450g turkey mince 250g ricotta cheese 2 tsp dried oregano 3 garlic cloves, grated 75g fresh breadcrumbs 100g parmesan cheese, finely grated, plus extra to serve 40g basil leaves 2 tbsp olive oil 30g butter 1 x 400g jar passata 1 tbsp honey 100g mozzarella cheese, grated 350g pappardelle Sea salt and freshly ground black pepper Preheat the oven to 200°C/180°C fan/400°F/Gas Mark 6. Finely chop half of the basil. To make the meatballs, place the turkey mince, ricotta cheese, parmesan, breadcrumbs, onion, garlic cloves, half of the dried oregano, chopped basil and some seasoning into a large bowl and mix together really well until completely combined. Roll the mixture into 16 golf ball sized meatballs. Heat the olive oil and butter in a large oven proof pan over a medium heat and fry the meatballs until browned on all sides. Add the passata, honey and remaining dried oregano and mix through. Sprinkle the grated mozzarella over the top and place the pan into the oven for 20 minutes until the cheese is golden brown and bubbling. Whilst the meatballs cook, cook the pappardelle according to the packet instructions. When the meatballs are cooked, serve with the pasta, a seasoning of salt & pepper, remaining basil leaves and some extra parmesan.
