Ingredient:
500 g (1 lb) pasta spirals (fusilli)
Salt and black pepper
Shredded fresh basil, to garnish
Grated Parmesan cheese, to garnish
Tomato-basil sauce:
1 tbsp olive oil
1 onion, coarsely chopped
2 garlic cloves, crushed
2×400 g cans chopped tomatoes
1 tsp caster sugar
1 tbsp chopped fresh basil
Meatball:
500 g (1 lb) minced turkey or chicken
2 tbsp chopped fresh thyme
1 tsp chopped fresh thyme
60 g (2 oz) Parmesan cheese, grated
60 g (2 oz) fresh breadcrumbs
1 egg, beaten
A little olive oil, for frying
Method:
Make the tomato-basil sauce: heat the oil in a deep frying pan, add the onion and garlic, and cook gently, stirring occasionally, for 3-4 minutes.
Add the tomatoes, sugar, and basil, season with salt and pepper, and stir well. Simmer, uncovered, for about 20 minutes, stirring occasionally, until the onion is soft and the sauce reduced.
Make the meatballs: in a large bowl, combine the minced turkey or chicken, parsley, thyme, Parmesan cheese, breadcrumbs, and egg, then season with salt and pepper. With dampened hands, shape the mixture into balls about the size of large walnuts.
Heat a little oil in a large frying pan, add the meatballs, and cook for about 8 minutes until browned and cooked through. Lift out with a slotted spoon and drain on paper towels. Add to the tomato sauce and heat gently for about 5 minutes.
Meanwhile, cook the pasta in a large pan of boiling salted water for 8-10 minutes until tender. Drain thoroughly, and top with the meatballs and sauce. Serve, garnished with shredded basil and grated parmesan.
500 g (1 lb) pasta spirals (fusilli)
Salt and black pepper
Shredded fresh basil, to garnish
Grated Parmesan cheese, to garnish
Tomato-basil sauce:
1 tbsp olive oil
1 onion, coarsely chopped
2 garlic cloves, crushed
2×400 g cans chopped tomatoes
1 tsp caster sugar
1 tbsp chopped fresh basil
Meatball:
500 g (1 lb) minced turkey or chicken
2 tbsp chopped fresh thyme
1 tsp chopped fresh thyme
60 g (2 oz) Parmesan cheese, grated
60 g (2 oz) fresh breadcrumbs
1 egg, beaten
A little olive oil, for frying
Method:
Make the tomato-basil sauce: heat the oil in a deep frying pan, add the onion and garlic, and cook gently, stirring occasionally, for 3-4 minutes.
Add the tomatoes, sugar, and basil, season with salt and pepper, and stir well. Simmer, uncovered, for about 20 minutes, stirring occasionally, until the onion is soft and the sauce reduced.
Make the meatballs: in a large bowl, combine the minced turkey or chicken, parsley, thyme, Parmesan cheese, breadcrumbs, and egg, then season with salt and pepper. With dampened hands, shape the mixture into balls about the size of large walnuts.
Heat a little oil in a large frying pan, add the meatballs, and cook for about 8 minutes until browned and cooked through. Lift out with a slotted spoon and drain on paper towels. Add to the tomato sauce and heat gently for about 5 minutes.
Meanwhile, cook the pasta in a large pan of boiling salted water for 8-10 minutes until tender. Drain thoroughly, and top with the meatballs and sauce. Serve, garnished with shredded basil and grated parmesan.
