Turkey meatballs with spaghetti and tomato sauce
These turkey meatballs are low-fat but still full of flavour. Leftovers freeze brilliantly too.
Ingredients
For the meatballs
- 1 tbsp olive oil
- 1 medium onion, chopped
- 40g/1½oz white breadcrumbs
- 50ml/2fl oz milk
- 250g/9oz turkey mince
- 1 small apple, peeled and grated
- 1 tsp fresh thyme leaves
- ½ tsp salt and freshly ground black pepper
- 1 tbsp flour, for dusting
- 2 tbsp sunflower oil
For the tomato sauce
- 1 tbsp olive oil
- 1 medium onion, chopped
- 1 clove garlic, crushed
- 400g/14oz tin chopped tomatoes
- 100ml/3½fl oz water
- 1 tbsp tomato purée
- 2 tsp sugar
- ¼ tsp dried oregano
- pinch dried chilli flakes
- salt and freshly ground black pepper
To serve
Method
For the meatballs, heat the oil in a pan and fry the onion for about 10 minutes until softened.
Meanwhile, soak the breadcrumbs in the milk for 10 minutes in a large bowl.
For the sauce, heat the oil in a pan and fry the onion for about 10 minutes until softened. Add the crushed garlic and sauté for one minute.
Add all the remaining ingredients and simmer, covered, for seven minutes.
For the meatballs, add the turkey mince, grated apple, thyme, sautéed onions, salt and freshly ground black pepper to the soaked breadcrumbs and mix together.
Using floured hands, form teaspoons of the turkey mixture into small balls.
Heat the sunflower oil in a frying pan and brown the meatballs. Transfer the meatballs to the pan of tomato sauce and simmer, uncovered, for 8-10 minutes.
Cook the spaghetti according to the instructions on the packet. Drain and toss with the sauce. Sprinkle with a little chopped parsley or basil and serve.