• 50g streaky bacon, finely chopped
  • 250g lean thigh turkey mince
  • 2 pinches of crushed dried chilli
  • 1 tsp fennel seeds
  • 2 tbsp olive oil
  • 150g dried linguine
  • 2 roasted peppers from a jar, sliced
  • 100g spinach


  1. 1

    Mix together the bacon, mince, chilli, fennel seeds and a pinch of salt in a bowl. Form into 16 small balls.

  2. 2

    Fry the meatballs in batches in half the oil for 7-8 minutes until golden and cooked through, shaking the pan frequently. Meanwhile, cook the linguine according to instructions on the packet.

  3. 3

    Drain the pasta, return to the pan and toss over a low heat with the rest of the oil, the peppers, spinach and seasoning. Mix with the meatballs and divide between two warm bowls.

Nutritional Details

Each serving provides
  • Energy 2751kj 657kcal 33%
  • Fat 26.0g 37%
  • Saturates 6.6g 33%
  • Sugars 3.6g 4%
  • Salt 2.5g 42%

% of the Reference Intakes

Typical values per 100g: Energy 670kj/160kcal

Each serving provides

54.6g carbohydrate 3.3g fibre 47.9g protein

Also in these Scrapbooks

Back to top