Name: Turkey meatballs in olive & courgette sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 500g turkey mince; 4 tbsp fresh white breadcrumbs; ½ onion grated; 2 tsp fennel seeds ground with a pestle and mortar; 2 tbsp olive oil; 3 courgettes cut into half-moons; 2 garlic cloves finely sliced; 400g carton chopped tomatoes with olives; 400g linguine; grated parmesan to serve

Home
Recipes
Turkey meatballs in olive & courgette sauce

Turkey meatballs in olive & courgette sauce

Jemma Morphet

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 30 mins

A star rating of 4 out of 5.4 ratingsRate

loading...

Turkey mince meatballs and pan-fried vegetables make a tasty topping for pasta - a great way to get 2 of your 5 a day at dinner

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Crusty garlic bread

A star rating of 4.7 out of 5.32 ratings

Cep, rocket & Parmesan salad

A star rating of 4.7 out of 5.9 ratings

Ingredients

Nutrition

Units:

MetricUS

500g turkey mince
4 tbsp fresh white breadcrumbs
½ onion

grated
2 tsp fennel seeds

ground with a pestle and mortar
2 tbsp olive oil
3 courgettes

cut into half-moons
2 garlic cloves

finely sliced
400g carton chopped tomatoes

with olives
400g linguine
grated parmesan

to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal564
fat12g
saturates7g
carbs70g
sugars7g
fibre3g
protein42g
salt0.8g

Method

step 1

Mix the first 4 ingredients together in a bowl and season generously. Roll into 12 meatballs.
step 2

Heat half the oil in a large frying pan. Pop in the meatballs and brown all over. Remove from the pan and set aside. Add the rest of the oil and tip in the courgettes and garlic. Cook for 3 mins to soften. Pour in the chopped tomatoes, plus half a carton of water and the meatballs. Simmer for a further 15-20 mins, or until the meatballs are cooked through and the sauce has really thickened.
step 3

Meanwhile, cook the pasta following pack instructions. Drain and mix with a few tbsp of the tomato sauce to coat. Top with the meatballs and remaining sauce. Sprinkle with Parmesan and serve.

Recipe from Good Food magazine, May 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.4 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now