Turkey and Courgette Meatballs with Tomato Sauce
Torn basil scattered over the glossy red sauce, a snowfall of Parmesan, a slick of green olive oil and a sharp hit of lemon at the table.
Ingredients
Serves 4- 500 gturkey mince
- 1egg, beaten
- 40 gdried breadcrumbs
- 1large courgette, coarsely grated
- 3garlic cloves, 2 finely grated, 1 thinly sliced
- 2 tspdried oregano, divided
- ½ tspchilli flakes
- 40 gparmesan, finely grated, divided
- 400 gcherry tomatoes, halved
- 1 x 400gtin chopped tomatoes
- 1 tbsptomato purée
- 1large red onion, finely diced
- 3 tbspolive oil
- 320 gdried spaghetti or rigatoni
- 1carrot, coarsely grated
- Fine salt and black pepper
- 1 tbspolive oil (optional)
- 1lemon, cut into wedges (optional)
- 10 gbasil leaves (optional)
Method
- Preheat the oven to 220°C/200°C fan. Wrap the grated courgette in a clean tea towel and squeeze firmly over the sink to remove as much moisture as possible. Lightly oil a baking tray with a little of the measured olive oil.
- Put the turkey mince, squeezed courgette, 2 grated garlic cloves, half the Parmesan, 1 tsp of the oregano, chilli flakes, beaten egg and breadcrumbs into a large bowl. Season well and mix until just combined; do not overwork it.
- Roll the mixture into 20 evenly sized balls and place on the prepared tray.
- Bake the meatballs for 12–14 minutes until golden on the outside and cooked through with no pink remaining.
- Meanwhile, heat the remaining measured olive oil in a wide, deep frying pan over a medium heat. Add the red onion and grated carrot and cook for 7–8 minutes, stirring now and then, until softened and just turning golden at the edges.
- Add the sliced garlic and tomato purée and stir for 1 minute until fragrant.
- Tip in the cherry tomatoes, tinned tomatoes and remaining 1 tsp oregano. Season well and simmer for 10–12 minutes until the sauce has thickened and the cherry tomatoes have collapsed into the base.
- Cook the pasta in a large pan of well-salted boiling water according to packet instructions. Reserve a mugful of pasta water before draining.
- Nestle the baked meatballs into the tomato sauce and simmer together for 2–3 minutes until the meatballs are glossy and coated.
- Toss the drained pasta through the sauce, adding a splash of pasta water to loosen if needed.
- Divide between bowls and finish with the remaining Parmesan. Add the optional basil, extra olive oil and lemon if using.
Per serving
- kcal
- 750
- protein
- 44.9g
- fibre
- 8.2g
- carbs
- 84.3g
- fat
- 26.4g
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