Fire cracker turkey meatball noodles


Serves 4

400g turkey mince
80g panko breadcrumbs
1 tbsp parsley, finely chopped
1 tsp cayenne pepper
2 garlic cloves, crushed
1 egg
Salt and black pepper
1 tbsp vegetable oil
4 nests of egg noodles

For the sauce:
200g Buffalo sauce
30g brown sugar
2 tbsp apple cider vinegar
1 tsp chilli flakes
1 tbsp butter

  1. In a large bowl, mix together the turkey mince, panko breadcrumbs, parsley, cayenne pepper, garlic and egg. Season with salt and pepper and mix until just combined.
  2. Roll one tablespoon of the turkey mixture into a ball and place on a plate. Repeat until all the mixture has been used.
  3. In a jug, stir together all the ingredients for the sauce and set aside.
  4. Heat the olive oil in a large pan over a high heat. Working in batches to avoid crowding the pan, sear the meatballs for 3-4 minutes on each side, transferring them to a plate once nicely browned.
  5. Add the sauce and bring to a simmer. Cook until the sauce has thickened slightly. Add the meatballs and cook for 10 minutes or until they are fully cooked through. Serve over
  6. Cook the noodles according to package instructions. Divide amongst four serving bowls and top with the spicy meatballs.

Per serving: 541kcals, 21.3g fat (6.4g saturated), 54g carbs (7.9g sugars), 36g protein, 5.6g fibre, 0.636g sodium