Lemon and Turkey Meatballs with Pesto Spaghetti Recipe
How to make Lemon and Turkey Meatballs with Pesto Spaghetti
Method
- Preheat oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.
- Grate zest from the lemon and place in a large mixing bowl. Cut the lemon into 6 wedges and set aside. Add the grated onion, zucchini, turkey mince, bread crumbs, egg and parmesan to the bowl. Season with salt and black pepper. Using your hands, combine well.
- Roll tablespoons of the mixture into balls and place on baking tray. Lightly spray with oil and cook for 15 minutes or until golden and cooked through.
- Bring a large saucepan of salted water to the boil. Add spaghetti and cook fo0 minutes or until al dente. Reserve ½ cup cooking water. Drain and return to the saucepan.
- While the spaghetti is cooking, defrost the peas in a bowl of boiling water. Drain and place in a food processor. Add the pesto and cream. Blend until smooth. Season with black pepper and squeeze in lemon juice from the wedges to taste.
- Toss the spaghetti with the pea pesto sauce, add some reserved cooking water from the pasta, if necessary. Place on warm serving plates and top with the turkey meatballs. Drizzle with one tablespoon of olive oil and sprinkle with the remaining parmesan.
- Serve with sliced tomatoes, drizzled with remaining olive oil and balsamic vinegar.
Tip: You can also cook the meatballs in 2 batches in an air fryer. Line the basket with baking paper and cook at 190°C for 10-12 minutes, or until golden and cooked.