Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 6 people
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
6
- 3 sprig basil, leaves picked, chopped
- 2 spring onions, finely chopped
- 500grams turkey mince
- 1/2 cup parmesan, finely grated (Save 0.20 to serve)
- 300grams gluten-free spaghetti
- 2tablespoons olive oil
- 1 egg, lightly beaten
- mixed leaf salad (optional, to serve)
- 1/3 cup Macro organic quinoa flakes
- 1/2 cup green olives, pitted, quartered
- 1 garlic clove, crushed
- 2 cup gluten-free pasta sauce
Method
Step 1 of 4
Line a tray with baking paper. Combine turkey, quinoa flakes, parmesan, spring onions, basil, garlic and egg together in a bowl. With damp hands, roll heaped tablespoons of mixture into balls and place onto tray. Cover and chill for 20 minutes to firm.
Step 2 of 4
Cook pasta according to packet instructions. Drain, reserving 3/4 cup of cooking liquid. Return pasta to pan and drizzle with a little extra oil. Set aside.
Step 3 of 4
Meanwhile, heat oil in a non-stick frying pan over medium heat. Cook meatballs for 8-10 minutes, turning regularly, until well browned. Add pasta sauce and reserved cooking liquid. Bring to the boil, reduce heat to a simmer and cook for a further 3 minutes.
Step 4 of 4
Serve pasta topped with meatballs, sauce, olives, basil leaves and extra parmesan. Serve with a large mixed leaf salad, if you like.
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