Dinner
Italian Turkey Meatballs in Tomato Sauce
4 servings · 45 minutes
475calories
41 gprotein
45 gcarbs
16 gfat
Per serving
Ingredients
For 4 servings
- 500 g ground turkey
- 1 egg
- 25 g oat flakes (3 tablespoons)
- 30 g parmesan, grated
- 2 cloves garlic for the meat
- 10 g parsley (half bunch)
- 5 g olive oil (1 teaspoon)
- 80 g onion (1 small)
- 1 clove garlic for the sauce
- 700 g passata (1 jar)
- 140 g whole wheat spaghetti (dried)
- 1 teaspoon oregano, fresh basil, salt, pepper, pinch of chili flakes
Instructions
- Put the ground turkey, egg, oat flakes, two-thirds of the parmesan, crushed garlic, finely chopped parsley, one teaspoon of salt and pepper into a bowl. Mix together and let stand for 10 minutes so the oats absorb the moisture, this keeps the meatball juicy.
- With wet hands, form 16 golf ball-sized (about 4 cm) meatballs from the mixture. The turkey is sticky, the wet hand helps with this.
- Sauce: in a wide, deep pan, sauté the finely chopped onion in the oil for 5 minutes, add the crushed garlic, then pour in the passata. Season with oregano, salt, pepper and chili, and bring to a boil.
- Add the meatballs in a single layer, cover, and cook over low heat for 20 minutes, gently turning them halfway through. Cooking in the sauce keeps them tender, and the sauce absorbs their flavor. They are ready when the center of a halved meatball is white, without any pink.
- Meanwhile, cook the spaghetti in plenty of salted water for the time indicated on the package, and drain.
- Serve the pasta with the meatballs and sauce, tear basil over it, and sprinkle with the remaining parmesan.
Also in the app
This recipe is also in the OI75 app: one tap adds it to today, with its calories and macros.
