One-pot 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