Homemade Turkey Meatballs & Rizopia Fettuccine

Happy Tuesday everyone!

Hope you’re having a good week so far 🙂 I always plan my meals for the week on a Sunday so I can get organised and buy all the necessary ingredients to keep me going for the week ahead. I used to have pasta every week, but now pasta is a real treat for me! I don’t have a gluten intolerance but I have always wanted to give gluten free pasta a whirl to see what the difference is. I have tried a few brands now which I didn’t enjoy, so I went to social media to get some advice.

Rizopia Gluten Free Pasta (http://www.rizopia.co.uk/) was brought to my attention and I thought okay lets give this brand a go. I was lucky enough to win one of their twitter competitions and I was absolutely over the moon. I have had their pasta a couple of times now and it is safe to say that this is the best gluten free pasta I have come across. I think it’s that good, I told a guy buying loads of gluten free pasta from another brand in Wholefoods that he’s choosing the wrong one and told him to go for Rizopia instead! Which he did 😀 haha.

I was feeling low and tired after training yesterday so when I saw that homemade meatballs and Rizopia pasta was on the menu I was a happy bunny! After posting a picture of my dinner on Twitter, Rizopia contacted me to ask if I can post the recipe. I obviously said yes! So here it is 🙂

Ingredients –

Meatballs –

500g Lean Turkey Thigh Mince

1 tsp Dried Chilli Flakes

1 tsp Himalayan Pink Salt

1 tsp Garlic Granules

1 tsp Dried Rosemary

2 tbsp Bread Crumbs

Sauce –

1 Onion, finely chopped

2 Garlic Cloves, crushed

1 can Chopped Tomatoes

1 tbsp Tomato Purée

1/2 cup Water

1 tsp Dried Chilli Flakes

1 tsp Himalayan Pink Salt

5 fresh Basil Leaves

Pasta –

35g Rizopia Fettuccine

Method –

1. I always make my meatballs the day before so they have time to rest and don’t break when they’re cooking. Pop the turkey mince into a bowl, add the bread crumbs, seasoning’s and combine

2. Roll the mince into small balls and pop into a plastic container to store overnight in the fridge

3. When you’re ready to get cooking, melt 1 tsp of coconut oil in a pan and pop the meatballs in there. I cook them for a couple of minutes on each side so they are golden

4. Once they have cooked for about 5-7 minutes, take out and leave to rest

5. Using the same pan, turn down the heat and add the onion and garlic. Leave to sauté for a couple of minutes until they start to soften. Add the chopped tomatoes, 1/2 cup of water and tomato purée and leave to simmer for a couple of minutes

6. Add the chilli flakes and himalayan salt and stir. Leave for another 5 minutes on simmer or until the sauce starts to thicken

7. Pop the meatballs back into the sauce and leave again for another 5 minutes

8. In the meantime, boil the kettle and lets start cooking your pasta! Cook the pasta in a pan of boiling water for 7 minutes. Add the basil leaves to the meatballs, stir and turn off the heat.

9. Once your pasta is Al Dente, drain the pasta and pop into a bowl. Pop a few meatballs on top, pour some sauce over the top, decorate with basil leaves and grate some parmesan on top. Magnifico!

 The pasta is enough for one serving, however there will be loads of meatballs! Save these for lunch the next day, or instead of cooking the whole batch, cook 4 or 5 of them per person and freeze the rest

FullSizeRender   IMG_5451.

This is simply delicious. And it is without a doubt one of my favourite healthy comfort food recipes. So simple, delicious and healthy for you. I promise you it will not disappoint! Hope you enjoy this recipe and enjoy using Rizopia in your cooking from now on 🙂

Beki x

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