Italian Turkey Meatballs with Spaghetti

Course : Mains | Cuisine: Italian | Servings : 2 persons | Cook Time : 30 minutes

A vibrant, flavour-packed Italian dish made with our lean, halal turkey meatballs; perfect for lighter summer meals

When summer calls for simple, wholesome cooking, few dishes beat these Summer Turkey Meatballs. Made with our juicy halal turkey meatballs (available in five flavours), this recipe celebrates the season with fresh herbs, juicy tomatoes, and zesty lemon. Lower in fat than red meat and made from whole muscle, our turkey meatballs are ideal for creating nutritious, satisfying meals without compromise. Whether you serve them hot or at room temp, they’re perfect for a variety of meals.

This dish is as versatile as it is tasty; serve the meatballs over couscous or rice, alongside grilled veggies, or pack into pittas with yoghurt sauce for an easy summer wrap.

Ingredients

For the turkey meatballs:

500g Riverside turkey meatballs
1 tbsp olive oil

For the sauce:

2 tbsp olive oil
1 small red onion, finely chopped
3 garlic cloves, minced
400g cherry tomatoes, halved
Zest and juice of 1 lemon
Handful fresh basil, roughly chopped
Handful fresh parsley, chopped
Salt & pepper to taste

For the pasta:

150g quality Italian pasta

Optional: pinch of chilli flakes

Method

Cook the turkey meatballs – Heat 1 tbsp olive oil in a large non-stick pan. Add the turkey meatballs and cook for 8–10 minutes, turning occasionally, until golden brown and fully cooked through. Remove from the pan and set aside.
Make the summer sauce – In the same pan, heat 2 tbsp olive oil. Sauté red onion for 2–3 minutes until soft. Add garlic and cook for 1 minute more.
Add tomatoes & simmer – Stir in the cherry tomatoes and cook for 8–10 minutes until they start to break down. Gently crush some for a chunky sauce.
Finish with herbs & lemon – Add the lemon zest, juice, chopped herbs, salt, pepper, and chilli flakes (if using). Stir through and return the meatballs to the pan. Simmer for 2–3 minutes.
Serve & enjoy – Plate the meatballs with pasta. Drizzle with extra olive oil and scatter more fresh herbs for a summery finish.