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Turkey Meatballs with Angel Hair

This comforting classic with a twist is a quick fix for any night of the week! Elevated enough for the weekend and easy enough for a weeknight, a few upgrades to jarred sauce really helps it to shine. I especially love a dash of balsamic for a boost of acidity and sweetness.

Feel free to use whatever pasta you like here, or serve with crusty bread (as a sandwich perhaps?), or on their own. They also make a great appetizer when rolled in smaller sizes!

Turkey Meatballs with Angel Hair



  • 1 egg preferably organic, free-range
  • 1 medium yellow onion finely diced
  • 5 cloves garlic finely mined
  • ½ cup / 25g chopped flat-leaf parsley
  • cup / 40g freshly-grated parmesan
  • ¼ cup / 25g rolled oats
  • 1 ½ tsp. fine grain sea salt
  • 1 tsp. freshly-ground black pepper
  • 1 tsp. dried oregano
  • ½ tsp. crushed chill flakes optional
  • 1 lb / 454g ground turkey preferably organic, free-range


For Serving

  • favourite angel hair or spaghetti as desired for serving
  • olive oil as desired for garnish
  • freshly-grated parmesan cheese as desired for garnish
  • freshly-cracked black pepper as desired for garnish
  • flat-leaf parsley as desired for garnish


  • Preheat oven to 375°F.
  • In a large bowl, whisk the egg. Add the onion, garlic, parsley, parmesan, oats, salt, pepper, oregano, and chili (if using) and mix well. Add the turkey meat and fold together with the other ingredients.
  • Line a large baking sheet with parchment paper. Using your hands, roll the turkey mixture into balls (about 25 in total, but you can make them bigger or smaller according to your preferences), and place on the baking sheet, slightly spaced apart.
  • Place in the oven and bake for 15-20 minutes, until fully cooked through.
  • While the meatballs are cooking, put the pasta water on to boil, and make the sauce by combing the ingredients in a small pot over low-medium heat. Cover, and let simmer.
  • Cook the pasta in generously salted water until al dente. Drain and return to the pot, drizzle with olive oil, and set aside, covered, until ready to serve.
  • Turn the oven on to broil and let the meatballs brown on top for 5-7 minutes until golden. Remove from oven.
  • To serve, portion out the pasta into each bowl, cover with sauce, then add 4-6 meatballs per person. Drizzle with more olive oil, crack some black pepper over top, and grate more parmesan, if desired. Serve hot. Say thank you and enjoy.


Serves 4-6