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


  1. 1

    For the pasta, bring a large pan of salted water to the boil. In a bowl, mix together the bacon, mince, chilli, fennel seeds and a pinch of salt. Form into 16 small balls.

  2. 2

    In a large nonstick frying pan, fry the meatballs in half the oil, in batches, for 7-8 minutes until golden and cooked through, shaking the pan frequently. Meanwhile, cook the linguine to pack instructions.

  3. 3

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


    Get ahead: make the meatballs a few hours ahead; chill.

Nutritional Details

Each serving provides
  • Energy 2910kj 695kcal 35%
  • Fat 29.1g 42%
  • Saturates 6.7g 34%
  • Sugars 6.4g 7%
  • Salt 2.1g 35%

% of the Reference Intakes

Typical values per 100g: Energy 812kj/194kcal

Each serving provides

55.5g carbohydrate 6.5g fibre 49.5g protein

Show us how you cook it!
Back to top