One-pot penne with turkey meatballs

Get a taste of Italy with this meatball and pasta treat - it'll give you a great carb and protein fix too

penne with turkey meatballs

Food writer Pam Anderson cooks up this family favourite which combines high-carb pasta with lean turkey and feta meatballs, making it ideal running fuel.

Serves: 4

  • 8 garlic cloves (3 whole, 5 crushed)
  • 600g minced turkey
  • 115g feta cheese, crumbled
  • 110g dry crackers, crumbled
  • 1⁄2 tsp dried oregano
  • 2 tsp salt
  • 1 large egg
  • 1 tbsp tomato puree
  • 60ml olive oil
  • 4 slices prosciutto, chopped
  • 240ml red wine
  • 1.6kg tinned tomatoes
  • 450g penne pasta

1 Heat a frying pan on medium-high. Add the whole garlic cloves and toast for five minutes. Remove, then crush.

2 In a bowl, mix the turkey, feta, crackers, oregano and a teaspoon of salt. Now combine the egg, the toasted garlic and the tomato puree, then mix into the meat. Form into 24 meatballs.

3 Heat the oil over medium in a large pan. Add the meatballs and brown all over, then transfer to a plate.

4 Add the crushed garlic and prosciutto to the pan and saute. Add the wine, reduce by half, then throw in the tomatoes and a splash of water. Simmer. Add the meatballs, cover and then cook for 15 minutes. Add 1.5 litres of water plus the remaining salt, then bring to a simmer.

5 Add the penne and cook for 10 minutes. Serve sprinkled with feta.

Discover more recipes by Pam Anderson or copy her approach to family-friendly cooking.  

 The Skinny

Calories 713
Fat 23g
Carbs 81g
Protein 43g

Previous article
Southern unfried chicken
Next article
Chickpea spread for bruschetta


Discuss this article

We'd love you to add a comment! Please login or take half a minute to register as a free member

Smart Coach
Free, fully-personalized training plans, designed to suit your racing goals and your lifestyle.