Fresh, flavourful turkey meatballs with basil, lemon, and mozzarella in a rich tomato sauce. A lighter alternative to traditional meatballs that's perfect for January healthy eating without compromising on taste.
Ingredients
- 600g turkey mince
- 70g breadcrumbs
- 3 tablespoons sundried tomato pesto
- 3 tablespoons milk
- 70g grated mozzarella
- 15g roughly chopped basil
- 5 minced garlic cloves
- 1 lemon, juiced and zested
- 1 onion, diced
- 500g tomato passata
- 2 tablespoons olive oil
- Pasta to serve
Steps
- Mix the breadcrumbs, milk, lemon zest, pesto, mozzarella, 2/3 of the basil and 1/2 the garlic. Add the turkey mince and season well, mix until fully combined. Form 22-24 meatballs, the size of ping pong balls. Heat the oil in a pan, then fry for 8 minutes, turning to brown on all sides. Set aside once cooked.
- In the same pan, heat the passata and the rest of the basil and garlic. Allow to simmer, then season well and cook for around 10 minutes until the sauce is reduced. Add the meatballs back in and add a splash of lemon and sprinkle in some mozzarella. Serve with fresh pasta.
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