Roasted Red Pepper Fettuccini with Turkey Meat Balls

Roasted Red Pepper Fettuccini with Turkey Meat Balls
  • Prep Time: 15
  • Total Time: 40
  • Servings: 4

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About this Recipe

This fall inspired pasta is a stunning entrée, fresh and healthy and super easy!


1 lbs roasted red pepper fettuccini
1 500kg pkg Maple Leaf Prime Ground Turkey
1 tbsp garlic, minced
1/4 cup parsley, chopped
1/4 cup bread crumbs
1/3 cup parmesan cheese, grated
1 tsp chili flakes
Salt and pepper
1/2 cup vegetable oil
1/4 cup olive oil
1 tbsp dried Italian seasoning


Bring a large pot of salted water to boil. Cook per pkg direction or until al dente. Drain and set aside.
Preheat oven to 375 degrees. In a large bowl combine ground turkey with garlic, parsley, bread crumbs, cheese, chili flakes and salt and pepper. Combine well. Using a teaspoon shape mixture into 18 meat balls. Heat vegetable oil in a large skillet over medium high heat. Working in batches brown meat balls on all sides. Transfer to a parchment lined baking sheet and cook for 15 to 18 minutes or until an internal temperature of 165 degrees is reached. Heat olive oil in a clean pan. Add dried herbs, toss pasta into pan and heat through, about 3 to 4 minutes. Top with meat balls and additional parmesan cheese if desired.


Serve with toasted garlic bread.

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