Turkey & Chorizo Meatballs
Tasty turkey meatballs infused with red chilli, chorizo and cheddar in a tangy tomato sauce served on a bed of spaghetti.
Servings 4 - 5
Ingredients
- 300 – 375g Spaghetti
- For meatballs:
- 500 g Turkey Mince
- 50 g Chorizo finely chopped
- 50 g Grated cheddar
- 40 g Fresh white breadcrumbs
- 3 tbsp Freshly chopped parsley
- 1 Red chilli deseeded & finely chopped
- 3 Garlic cloves crushed
- 1 Egg lightly beaten
- Freshly ground pepper
- 1 tbsp Light olive oil
- 1 knob of butter
- For tomato sauce:
- 680 g Jar of passata
- 1 Onion grated or blitzed in herb chopper
- 2 Garlic cloves crushed
- 3 Celery sticks finely diced
- 1 tbsp Olive oil
- 1 tsp Granulated sugar
- 1 tbsp Lemon juice
- 1 tsp Dried basil
- Freshly ground salt & pepper
Garnish
- Freshly chopped parsley
- Grated parmesan cheese
Instructions
- Mix the meatball ingredients together (bar the oil and butter) thoroughly with your hands and shape into balls (I made 24).
- Chill for 30 minutes.
- Heat the oil and butter in a pan and fry the meatballs to seal all over.
- Remove with a slotted spoon and set aside.
- In the same pan heat up the remaining oil and gently fry the onion, garlic and celery for 8 minutes without colouring.
- Add passata, sugar, lemon juice, salt and pepper.
- Cook the spaghetti according to instructions.
- Return meatballs to the pan and simmer for 10 minutes until cooked.
- Serve on a bed of spaghetti with a sprinkling of parsley and grated parmesan cheese.