Italian Turkey Meatballs with Spaghetti
'Tis the season to eat turkey... wondering what to do with the other half of the pack of mince from yesterday's post? Look no further!
This lighter version of the classic spaghetti and meatballs uses store cupboard ingredients to create a comforting delicious dinner that won't break the bank. Perfect for warming the cockles on a cold winter's evening and even better covered in a mountain of parmesan, this is the best midweek recipe for this time of year...
For the tomato sauce:
oil
400g tin chopped tomatoes
100ml water
1 tsp dried oregano
pinch dried chilli flakes
sea salt and freshly ground black pepper
For the meatballs, heat a drizzle of oil in a large frying 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 a drizzle oil in a saucepan 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, dried herbs, sautéed onions, pinch of sea salt and freshly ground black pepper to the soaked breadcrumbs and mix together.
Form teaspoons of the turkey mixture into small balls.Heat the a touch more oil in the frying pan you used to cook the onion 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. Divide between bowls and grate parmesan over the top.
This lighter version of the classic spaghetti and meatballs uses store cupboard ingredients to create a comforting delicious dinner that won't break the bank. Perfect for warming the cockles on a cold winter's evening and even better covered in a mountain of parmesan, this is the best midweek recipe for this time of year...
Italian Turkey Meatballs with Spaghetti
Serves 2-3
For the meatballs:
oil
1 red onion, chopped
40g fresh breadcrumbs
50ml milk (I used almond milk)
250g turkey mince
1 small apple, peeled and grated
1 tsp dried basil
1 tsp dried oregano
sea salt and freshly ground black pepper
oil
1 red onion, chopped
1 clove garlic, crushed400g tin chopped tomatoes
100ml water
2 tbsp tomato purée
2 tsp honey1 tsp dried oregano
pinch dried chilli flakes
sea salt and freshly ground black pepper
To serve:
150g dried spaghetti
parmesan, for gratingFor the meatballs, heat a drizzle of oil in a large frying 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 a drizzle oil in a saucepan 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, dried herbs, sautéed onions, pinch of sea salt and freshly ground black pepper to the soaked breadcrumbs and mix together.
Form teaspoons of the turkey mixture into small balls.Heat the a touch more oil in the frying pan you used to cook the onion 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. Divide between bowls and grate parmesan over the top.
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