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Turkey meatball spaghetti with roast veg sauce

Turkey Meatball Spaghetti with Roast Veg Sauce

Brought to you by: OcadoLife
    4 serving
2.5 2 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

Make this pasta dish with a turkey twist your go-to healthier take on a classic family favourite.
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  • 900g vine tomatoes, each cut into 8 pieces
  • 2 red peppers, cut into even-sized chunks
  • 1 courgette, cut into even-sized chunks
  • 1 red onion, cut into even-sized chunks
  • 1 tbsp dried mixed herbs
  • 3 tbsp olive oil
  • 500g turkey mince
  • 1 large garlic clove, finely grated
  • 31g pack basil, finely chopped
  • 60g fresh breadcrumbs
  • 500g spaghetti
  • 1 handful parmesan , grated


Step 1

Preheat oven to 200°C/180°C fan/gas mark 6 and line a large roasting tin with baking paper.

Step 2

To make the sauce, put the veg and mixed herbs in the tin, drizzle with the olive oil, season generously and toss to coat. Roast for 35 mins, mixing well halfway through the cooking time.

Step 3

Put a large pan of salted water on to boil for the pasta.

Step 4

Place the mince, garlic, basil and breadcrumbs in a bowl and season with a generous pinch of salt and pepper.

Step 5

Mix well using your hands, then divide into 20 meatballs, each roughly the size of a ping-pong ball.

Step 6

Heat the oil in a frying pan over a medium heat, add the meatballs and cook for around 4 minutes, turn, then cook for another 4 minutes – this creates a lovely golden crust.

Step 7

Remove the veg from the oven and transfer to a saucepan. Blitz with a stick blender until smooth. Check the seasoning.

Step 8

Drain the pasta and add to the roast veg sauce. Stir well to coat the pasta, add the meatballs and serve with grated parmesan, if you like.

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