Veggie Orecchiette and Turkey Meatballs

Steps

1. a large pot of salted water to the boil. Preheat oven to 220°C. Line an oven tray with baking paper.
2. Combine all turkey meatballs ingredients in a bowl with some freshly ground black pepper and mix well. Using damp clean hands, shape into golf ball-sized balls (about 2 tablespoons of mixture per ball). Set aside on a plate and place in fridge to firm up while you prepare the rest of the meal.
3. Finely slice courgette 0.5cm, or grate; roughly chop first measure of spinach.
4. Cook pasta in pot of boiling water for 10–12 minutes, or until al dente (just tender). Drain and return to pot with a good drizzle of olive oil to prevent sticking.
5. While pasta is cooking, heat a drizzle of olive oil in a large fry-pan (preferably non-stick) on low to medium heat. Cook meatballs for about 2 minutes each side until golden. Place onto prepared tray and bake for 5–8 minutes, until cooked through (no longer pink in the middle).
6. When pasta has finished cooking, toss cooked pasta with courgette, spinach, sweet chilli sauce , first measure of parmesan cheese and chilli flakes (if using). Season with salt and freshly ground black pepper.
7. Divide veggie orecchiette between plates or bowls and top with some meatballs. Sprinkle over second measure of parmesan cheese and a drizzle of extra-virgin olive oil, if desired. Serve second measure of baby spinach leaves on the side.