Summery spaghetti and meatballs
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photograph by Liam Desbois
Summery spaghetti and meatballs
A lighter version of a classic comfort food, with juicy roasted cherry tomatoes forming a fragrant sauce for Parmesan-crusted turkey meatballs
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
598Kcal
Fat
14gr
Saturates
4gr
Carbs
73gr
Sugars
11gr
Fibre
9gr
Protein
40gr
Salt
0.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- ½ tsp dried rosemary
- ½ tsp garlic granules
- 20g finely grated Parmesan
- 6 turkey meatballs (half a 400g pack)
- 1 x 330g pack cherry tomatoes
- 1 tsp olive oil, plus extra to grease
- ½ tsp caster sugar
- 150g dried spaghetti
- 100g frozen peas
- ½ x 30g pack basil, leaves torn
Step by step
- Preheat the grill to high, line a baking tray with foil and brush lightly with oil, or preheat an air fryer to 190°C.
- Combine the dried rosemary with half the garlic granules and half the grated Parmesan in a shallow dish. Shape each meatball into two smaller balls, then roll in the cheese mixture, patting it on to coat. Add to one end of the lined tray, or add to the air fryer basket.
- Toss the cherry tomatoes with the oil, sugar, the rest of the garlic granules and seasoning, and spread out at the other end of the tray, or add to the air fryer basket. Grill or air fry for 12-15 minutes, or until the meatballs are cooked through and the tomatoes are caramelised and softened (remove the tomatoes to a bowl as and when they are ready).
- Meanwhile, cook the spaghetti in a pan of boiling salted water for 8 minutes. Add the peas and cook for a further 3 minutes or until the pasta is al dente. Drain, reserving some of the pasta water.
- Roughly mash the tomatoes with most of the basil and enough pasta water to create a sauce. Toss through the pasta and peas, adding half of the remaining Parmesan. Divide the spaghetti between two warmed bowls and top with the cheesy meatballs and the rest of the Parmesan and basil leaves to serve.
