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.
- 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.