Ingredients
- 500g Fresh Turkey Mince
- 1 small red onion, finely chopped
- 4 thin slices mild pancetta, finely chopped
- 1 lemon, finely grated rind and 2 tablespoons juice
- 1⁄3 cup dried breadcrumbs
- 1 tablespoon olive oil
- 2 cups Risoni pasta
- 6 slices purchased chargrilled sweet potatoes, roughly chopped
- 6 slices purchased chargrilled red capsicums, roughly chopped
- 8 slices purchased chargrilled zucchinis, roughly chopped
- 1⁄2 cup semi dried tomato, drained
- 1⁄2 cup small basil leaves
- baby rocket, to serve
Instructions
Combine turkey mince, red onion, pancetta, lemon juice, lemon rind and breadcrumbs in a bowl. Season with salt and pepper. Roll tablespoons of mixture into small balls.
Place onto a large plate. Heat a barbecue hot plate on medium heat. Place a non stick frying pan onto barbecue. Add oil. When oil is hot add meatballs. Cook, shaking pan often for 6-8 minutes or until meatballs are golden and cooked through.
Meanwhile, cook pasta in a large saucepan of salted boiling water until just tender. Drain and return to saucepan. Add sweet potato, red capsicum, zucchini, tomatoes and meatballs to risoni. Toss until well combined. Spoon onto a large platter. Sprinkle basil leaves over pasta. Serve with bread and rocket salad.
