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4.75 from 4 votes

Turkey & Chorizo Meatballs

Tasty turkey meatballs infused with red chilli, chorizo and cheddar in a tangy tomato sauce served on a bed of spaghetti.
Course Main
Cuisine Spanish
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 4 - 5
Author Camilla

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 tblsp Lemon juice
  • 1 tsp Dried basil
  • Freshly ground salt & pepper
  • For 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.