Harissa turkey meatballs with pasta and ratatouille sauce
Time to make: 45 mins
( Hands-on time: 30 mins )
(at time of publication)
Nutrition Info.(per serve)
600g turkey mince
1 small red onion, finely chopped
1/3 cup fresh parsley, chopped
1 tablespoon harissa paste
olive oil spray
1/2 eggplantaubergineX, roughly chopped
1 large red capsicum, chopped
2 x 400g cans chopped tomatoes with garlic and herbs
1 cup frozen peas
1 cup broccoli
3 cups wholegrain penne pasta
Total fat 11g
Saturated fat 3g
Dietary fibre 11g
1 In a medium bowl combine turkey mince, onion, parsley and harissa. Mix well and shape into 24 small balls. Place on a plate and refrigerate for 20-30 minutes.
2 Heat a large non-stick frying pan with oil spray and add eggplant and capsicum. Stir-fry until softened then add tomatoes, peas and broccoli. Simmer for 5-10 minutes until cooked through.
3 Cook pasta following packet directions. Drain then set aside.
4 Heat another large non-stick frying pan with oil spray and place meatballs in pan. Brown on all sides and cook for 5-6 minutes until completely cooked through. Serve pasta topped with sauce and 4 meatballs per person.
Note: Nutrition information, time to make and costings apply to main dinner recipe only.
Leftovers to lunch: Meatball pasta salad
2 cups rocket
2 teaspoons basil pesto
2 serves leftover Harissa turkey meatballs with pasta and ratatouille sauce
Add rocket and pesto to pasta and mix well. Top with leftover sauce and meatballs.
Make it gluten free: Use gluten-free pasta and pesto, and check flavoured canned tomatoes are gluten free.
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