Turkey Meatballs with Herbed Tagliatelle

Here is another recipe courtesy of Slimming World US.


Turkey Meatballs with Herbed Tagliatelle 

Making your own meatballs is fun: just mix the ground turkey with the spices and use your hands to shape them.  Home-made tomato sauce and tagliatelle are the perfect partners for this filling favorite.

Serves 4
Freezer-friendly
Ready in 1 hour 20 minutes, plus chilling

1lb (450g) extra-lean ground turkey breast
3 garlic cloves, peeled and crushed
1 tsp ground cumin
2 tsp ground cinnamon
Salt and freshly ground black pepper
12oz (340g) dried tagliatelle
½ cup finely chopped mixed herbs (parsley and tarragon)
Cooked snap peas, to serve

For the sauce
1 small onion, peeled and finely chopped
1 garlic clove, peeled and crushed
1 carrot, peeled and finely chopped
2 celery sticks, finely chopped
2 x 14oz cans diced tomatoes

Place the ground turkey, garlic, cumin, and cinnamon in a bowl and, using your hands, mix until well combined.  Season well.  Cover and chill in the fridge for 1 hour to allow the flavors to develop.

Meanwhile, make the sauce by placing a large, nonstick frying pan over a high heat.  Add the onion, garlic, carrot, and celery, stir, and cook over a medium heat for 6-8 minutes.  Stir in the tomatoes and bring to a boil.  Reduce the heat, cover, and simmer gently for 25-30 minutes, stirring occasionally.  Season well.

For the meatballs, make small, walnut-shaped  balls from the turkey mixture.  Add the meatballs to the sauce to simmer gently for the last 12-15 minutes of cooking or until cooked through.  Stir to coat evenly in the sauce.

While the meatballs are cooking, cook the pasta according to the packet instructions.  Drain well, stir in the chopped herbs, and season well.

Divide the herbed tagliatelle between four plates and top with with meatballs and sauce.  Serve immediately with the snap peas. 

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