Time and servings
Ingredients
10 total- 2 cloves of crushed garlic
- 400 g of turkey meatballs
- 1 tbsp of tomato puree
- 1 tsp of dried basil
- 500 g of linguine
- 1 tbsp of chopped tomato
- 1 tsp of dried oregano
- 1 tsp of parmesan cheese
- 10 ml of olive oil
- 1 brown onion
Method
7 stepsStep 1
Pre-heat the oven (fan 170oC, 190oC, gas mark 5)
Step 2
Place the turkey meatballs onto a baking tray and cook in pre heated oven for 10-12 minutes to seal the outside.
Step 3
Meanwhile prepare the sauce by heating the oil in a large pan, then adding the onions and garlic and cooking out over a medium heat until soft and translucent.
Step 4
Add the tomato puree and herbs, stir through then add the chopped tomatoes and water, taste and adjust the seasoning, add the sugar then reduce to a simmer.
Step 5
Remove the meatballs from the oven and place into the sauce mixture, allow to cook at a simmer for 10-15 minutes to absorb the flavour and stir occasionally
Step 6
Cook the pasta according to manufacturers instructions.
Step 7
To serve, place the cooked and drained pasta into a large bowl and top with the polpette and sauce and top with a little grated parmesan and sliced fresh basil, ideal with garlic or crusty bread on the side