Ingredients
Meatballs:
1 kg | 2lbs lean ground turkey mince
1 cup breadcrumbs (or almond meal for lower carb)
1 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)
Sauce:
1 x 500g | 17oz jar pasta sauce of choice (or crushed tomatoes)
1 x 420g | 15oz can condensed tomato soup (or Passata / Tomato Sauce for U.S readers)
Salt/pepper to taste
Fresh chopped parsley and grated parmesan , to serve
Instructions
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!
