Ingredients

The following ingredients have 6 Servings
  • 2 pounds (1 kg) lean ground turkey mince ((or beef, pork or chicken))
  • 1 cup breadcrumbs ((or almond meal for lower carb))
  • 1 large egg
  • 4 tablespoons traditional basil pesto
  • 1/4 cup chopped parsley
  • 2 tablespoons tomato paste
  • 4 cloves garlic (crushed or minced)
  • 2 heaping teaspoons paprika ((sweet or smokey))
  • 1/4 teaspoon red chilli flakes ((optional but gives them a nice kick))
  • Salt to season ((about 2 teaspoons))
  • 17 ounces (500 g) pasta sauce of choice ((or crushed tomatoes))
  • 15 ounces (420 g) condensed tomato soup ((or Passata / Tomato Sauce for U.S readers))
  • Salt/pepper to taste
  • Fresh chopped parsley and grated parmesan (, to serve)

Instruction

  • Combine all meatball ingredients in a large sized bowl. Shape into meatballs (I made 18 meatballs about 2-inches in diameter).
  • Spray a nonstick pan with cooking oil spray or grease with a drizzle of olive oil and pan fry meatballs until underside is golden. Turn them and cook until browned on both sides.
  • Pour in tomato sauce (or crushed tomatoes) and the tomato soup (or passata/sauce). Season with salt and fresh cracked pepper. Simmer on low heat for 10 - 15 minutes or until meatballs are cooked through.
  • Garnish with parsley and parmesan cheese, and serve over spaghetti or quinoa or rice!