Pasta with Turkey Meatballs and Zucchini Tomato Sauce

Ingredients

• 1 old-fashioned roll
• 2 shallots
• 3 Garlic cloves
• 3 tbsp olive oil
• 600 g turkey breast fillet
• 1 egg
• 1 tsp medium-hot mustard
• 0.5 tsp freshly chopped thyme
• 0.5 tsp freshly chopped basil
• Salt
• pepper (ground)
• 2 Zucchini
• 1 Aubergine
• 1 red bell pepper
• 1 green bell pepper
• 600 g diced tomatoes (canned)
• 1 tsp Dried oregano
• 400 g pappardelle
• 2 tbsp Vegetable oil

Instructions

1. 1.

   Soak the roll in cold water. Peel and finely dice 1 shallot and 1 garlic clove. Heat 1 tbsp olive oil in a pan, sauté the shallot and garlic until translucent. Remove from heat and let cool. Wash the turkey, pat dry, cut into cubes and grind through a fine meat grinder plate. Mix the ground meat with the shallot-garlic mixture, egg, crumbled roll, mustard, thyme, basil, salt and pepper. Cover and refrigerate.

2. 2.

   Wash the zucchini, aubergine and bell peppers. Slice the zucchini. Trim the peppers and cut them with the aubergine into 1 cm cubes. Dice the remaining shallot and garlic finely. Heat 2 tbsp olive oil in a pot, sauté the shallot and garlic until translucent. Add the remaining vegetables, cook briefly, then pour in the tomatoes. Season with salt, pepper and oregano, simmer over medium heat for 15-20 minutes.

3. 3.

   Meanwhile, cook the pasta in boiling salted water al dente. From the ground meat mixture, scoop 20-30 g portions, shape into small patties and fry in hot oil, turning, for 5-8 minutes until cooked through. Drain the finished pasta, plate it, drizzle with sauce and top each serving with three meatballs.