Culinary Art

                                 Herby turkey meatballs 

  85 g breadcrumbs ,75 ml milk ,350 g turkey mince ,2 tsp dried oregano small ,bunch of flat-leaf parsley, chopped 2 tsp olive oil 680 g jar onion and garlic passata ,4 tsp sugar 500 g bag pasta shapes

MAKE THE MEATBALLS Tip the breadcrumbs into a large bowl, then stir in the milk until the crumbs have absorbed all the liquid. Add the mince, half the oregano and half the parsley, then season and mix well with a fork. Wet your hands and then shape into 30 meatballs.

MAKE THE SAUCE Heat the oil in a large non-stick pan, then brown the meatballs for 5 min, turning them regularly so they cook on all sides. Pour in the passata, sugar, remaining oregano and most of the remaining parsley Stir well, then simmer for 8-10 min, until the meatballs are just cooked through.

Meanwhile, cook the pasta according to pack instructions. Season the sauce, spoon the meatballs and sauce over the pasta, then sprinkle over the remaining parsley.