Spicy turkey meatballs with rigatoni
Its Budget Day and Bill Granger can't tell you whats in the Chancellor's little red briefcase, but he can give you an easy mid-week meal for four, that wont break the bank.
Ingredients:
3 tbsp olive oil 1 small onion, finely diced2 garlic cloves, crushed½ tsp ground coriander1 red chilli, thinly sliced (optional)400g minced turkey3 tbsp fresh breadcrumbs2 slices of smoked streaky bacon, chopped2 tbsp chopped fresh flat-leaf parsley400g cherry tomatoes, halvedFreshly ground black pepper125ml chicken stock
To serve:
400g rigatoni, cooked Parmesan shavings
Method:
Preheat the oven to 200C/400F/gas 6
Heat 1tbsp of the oil in a saucepan over a medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes, or until the onion is soft. Add the coriander and chilli and cook for 1 minute.
Put the turkey in a bowl with the breadcrumbs, chopped bacon, and parsley. Add the spiced onion and mix well with your hands. Refrigerate for 30 minutes to firm the mixture.
Wet your hands with cold water to stop the mixture sticking and roll it into small meatballs. Put the meatballs on a baking tray lined with baking paper and drizzle with the remaining oil.
Put the cherry tomatoes on a separate baking tray lined with baking paper, drizzle with 1 tablespoon olive oil and season with salt and pepper. Roast the tomatoes and meatballs in the oven for 15-20 minutes, or until the meatballs are golden and the tomatoes start to soften.
Put the stock and tomatoes in a saucepan and add the meatballs. Simmer for 5 minutes and season to taste before spooning over pasta and serving with Parmesan shavings.