Harissa turkey meatballs with pasta and ratatouille sauce
- 600g turkey mince
- 1 small red onion, finely chopped
- ⅓ cup fresh parsley, chopped
- 1 tablespoon harissa paste
- olive spray oil
- ½ 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
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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.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 11g
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