The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
21g capers
-
390g chopped tomatoes
-
1 tsp dried oregano
-
1 tbsp sun-dried tomato paste
- 1 handful of fresh basil
-
120g brown rice casarecce pasta (Soya)
- 1 aubergine
- 1 garlic clove
- 1 onion
- 300g British turkey breast mince
Eggs, Milk, Sulphites
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 93Kcal | 604Kcal |
| 389kJ | 2526kJ | |
| Fat | 2.8g | 18g |
| of which saturates | 0.5g | 3.0g |
| Carbohydrates | 10g | 65g |
| of which sugars | 2.4g | 15g |
| Protein | 6.7g | 43g |
| Salt | 0.24g | 1.5g |
| Fibre | 1.6g | 10g |
Ingredients
Ingredients
-
120g brown rice casarecce pasta (use half) (Soya)
-
200g passata (use half)
-
1 tbsp balsamic vinegar (use half) (Sulphites)
- 1 handful of fresh basil (use half)
-
20g italian hard cheese (use half) (Eggs, Milk)
- 1 garlic clove (use half)
- 1 onion (use half)
-
4 tsp garlic, rosemary and thyme paste (use half)
- 150g British turkey mince
- 1 aubergine (use half)
- 1 courgette (use half)
Eggs, Milk, Sulphites
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 89Kcal | 642Kcal |
| 371kJ | 2686kJ | |
| Fat | 3.0g | 22g |
| of which saturates | 0.7g | 5.3g |
| Carbohydrates | 9g | 64g |
| of which sugars | 1.9g | 14g |
| Protein | 6.5g | 47g |
| Salt | 0.17g | 1.2g |
| Fibre | 1.3g | 9.5g |
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7
- Line a baking tray with parchment paper
- Pull out a medium saucepan, a medium frying pan & a sieve
Get roasting
- Dice the aubergine into 2cm chunks and place onto the lined baking tray
- Toss with 1 tbsp oil, then season with salt and pepper. Roast for 20-25 mins, until golden and cooked through
Make the meatballs & finish prep
- Combine the turkey mince, half the sun-dried tomato paste, oregano and 1 tsp olive oil. Season generously with salt and pepper
- Mix and form into 10 even-sized meatballs (5 for 1 person)
- Finely dice the onion. Finely chop or crush the garlic. Roughly chop the capers
- Pick the basil leaves from the stalks. Finely slice the stalks then roughly tear the leaves
Make the tomato sauce
- Heat the medium frying pan with 1/2 tbsp olive oil on medium-high heat. Once hot, add the onion, half the capers, basil stalks, garlic and meatballs. Fry for 4 mins, turning the meatballs occasionally, until softened and golden brown. Season with salt and pepper
- Add the remaining sun-dried tomato paste. Cook for 30 secs then add chopped tomatoes and 50ml water. Bring to a boil then simmer for 12 mins, until the meatballs are cooked through and the sauce is thick and rich. Add a splash of water if needed
- Add the casarecce to the saucepan and simmer for 8-9 mins, until cooked, then drain
All together now
- Once cooked, stir the casarecce, half the torn basil and aubergine into the meatball sauce. Add 2 tbsp water to loosen then bring to a simmer and toss together
Plate up
- Gently move the meatballs to one side of the pan
- Spoon the pasta and veg into bowls then top with the meatballs. Finish with a good grind of black pepper
- Sprinkle over the remaining basil and capers
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